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Chicken Caesar Salad

Chicken Caesar Salad

with Baby Gem and Croutons

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Tags:Under 600 calories
Allergens:EggMustardSulphitesMilkCereals containing gluten

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

125 grams

Baby Plum Tomatoes

2 unit(s)

Baby Gem Lettuce

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

3 unit(s)

Chicken Thigh

2 sachet

Mayonnaise

(ContainsEgg, Mustard)

½ pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsEgg, Milk)

28 grams

Croutons

(ContainsMilk, Cereals containing gluten)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

2 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Energy (kcal)579 kcal
Fat41.4 g
of which saturates10.9 g
Carbohydrate14.9 g
of which sugars5.7 g
Protein36.5 g
Salt1.58 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Frying Pan
Baking Tray
Small Bowl
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C. Halve the tomatoes. Trim the root from the baby gem lettuce and separate the leaves. Halve the lemon.

2

Peel the garlic and pop into a small piece of foil with a drizzle of oil. Scrunch to enclose it. Roast on the top shelf of your oven until tender, 10-12 mins. Pop aside once cooked and allow to cool.

3

Meanwhile, heat a large frying pan with a drizzle of oil over medium high heat. Once hot, add the chicken, season with salt and pepper and cook until browned, 5-6 mins each side. Once browned, pop onto a low sided baking tray and roast until cooked through, 5-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

4

Remove the roasted garlic from the foil and mash with a fork until smooth. In a small bowl, mix together the mayonnaise, Dijon mustard (see ingredients for amount), the roasted garlic and three quarters of the hard Italian cheese. Squeeze in the lemon juice (see ingredients for amount) and mix in the olive oil and water (see ingredients for both amounts). Mix until well combined. Season to taste with salt and pepper and keep to one side.

5

Do any washing up that needs doing whilst you have time. Transfer the lettuce leaves to a large bowl and add the tomatoes along with half of the dressing. Mix well to coat.

6

Once the chicken is cooked, leave to rest for a few minutes before thinly slicing. Divide the lettuce and tomatoes between your plates then top with the sliced chicken. Sprinkle on the croutons, remaining cheese and drizzle over the remaining dressing. Enjoy!