Chicken Caesar Salad

Name: Chicken Caesar Salad with Baby Gem and Croutons
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 125 Baby Plum Tomatoes; 2 Baby Gem Lettuce; ½ Lemon; 1 Garlic Clove**; 3 British Chicken Thighs; 2 Mayonnaise; ½ Dijon Mustard; 40 Grated Hard Italian Style Cheese; 1 Croutons; 2 Olive Oil for the Dressing; 30 Water

with Baby Gem and Croutons

Get 50% off 1st box + free dessert for life!

Tags:

Under 600 calories

Allergens:

Milk

•Egg

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

Baby Gem Lettuce

Lemon

Garlic Clove**

British Chicken Thighs

Mayonnaise

Dijon Mustard

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Croutons

Not included in your delivery

Olive Oil for the Dressing

Water

Nutritional information

Energy (kcal)579 kcal

Energy (kJ)2423 kJ

Fat41.4 g

of which saturates10.9 g

Carbohydrate14.9 g

of which sugars5.7 g

Protein36.5 g

Salt1.6 g

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

Utensils

•Chopping Board

•Knife

•Baking Tray

•Grill Pan

•Small Bowl

•Measuring Cups

•Large Bowl

Instructions

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

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.

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.

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.

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.

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!