Cheat's Chicken Caesar Style Salad
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Cheat's Chicken Caesar Style Salad

with Garlic Croutons, Avocado and Serrano Crisps | Serves 2

This Cheat's Ceaser Style Salad is delicious and so easy to make. With precooked chicken slices, garlic croutons, Serrano crisps and avocado, this is a lunch you'll not want to share!

Allergens:
Cereals containing gluten
Milk
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

2 slice(s)

Serrano Ham

2 unit(s)

Baby Gem Lettuce

1 unit(s)

Avocado

1 pack(s)

Cooked Chicken Slices

60 grams

Ranch Dressing

(Contains Milk, Egg, Mustard)

40 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2727 kJ
Energy (kcal)652 kcal
Fat45.6 g
of which saturates10.8 g
Carbohydrate24.7 g
of which sugars2.4 g
Protein36.9 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Chopping Board
Knife
Large Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.

c) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Scatter over the garlic, then toss to coat well.

d) Once the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

2

a) Meanwhile, pop the Serrano ham onto a separate baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.

b) Whilst everything is in the oven, trim the baby gem, separate the leaves, then tear into bite-sized pieces.

c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

d) Tear each cooked chicken slice in half lengthways. Once the Serrano has cooled, break into bite-sized pieces.

3

a) In a large bowl, combine the ranch dressing, olive oil for the dressing (see pantry for amount) and three-quarters of the Parmigiano Reggiano. Season with salt and pepper to taste.

b) To the ranch dressing, add the baby gem lettuce, chicken, avocado and croutons. Toss to coat in the dressing.

c) Divide the dressed salad between 2 serving bowls and top with the Serrano ham pieces and the remaining Parmigiano Reggiano to finish.

Enjoy!