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British Recipes

Chicken, Avocado and Herby Crouton Salad

Chicken, Avocado and Herby Crouton Salad

Chicken, Avocado and Herby Crouton Salad

with French Dressing | Serves 2

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Precooked chicken breast, crunchy lettuce and creamy avocado, topped with herby croutons and drizzled in French dressing. This super quick and easy salad is the perfect lunch when you're after something delicious.

Allergens:

Cereals containing gluten

•Mustard

The quantities provided above are averages only.

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.

Total15 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 sachet(s)

Lemon & Herb Seasoning

2 unit(s)

Baby Gem Lettuce

1 unit(s)

Avocado

1 pack(s)

Cooked British Chicken Slices

60 grams

French Dressing

(Contains: Mustard May contain traces of: Sulphites)

Nutritional information

Energy (kcal)453 kcal

Energy (kJ)1894 kJ

Fat26.9 g

of which saturates4.2 g

Carbohydrate26.7 g

of which sugars4.8 g

Dietary Fibre4.8 g

Protein27.3 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

Instructions

Bake the Croutons

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer and sprinkle over the lemon & herb seasoning. Drizzle with oil, season with salt and pepper, then toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Get Prepped

2

a) Meanwhile, trim the baby gem lettuce, halve or quarter it, then separate the leaves and add to a mixing bowl.

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

c) Add the avocado chunks to your bowl of baby gem and season with salt and pepper.

Lunch Is Served

3

a) Add the baked croutons to the salad and lay your cooked chicken slices on top.

b) When you're ready to serve, drizzle over the French dressing, toss to coat and share between 2 serving bowls.

Enjoy!

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