Spooky Shredded Chicken and Baby Spinach Maille Caesar Salad

Name: Spooky Shredded Chicken and Baby Spinach Maille Caesar Salad
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 British Chicken Breasts; 1 Wholemeal Bap; 1 Garlic Clove; 2 Sour Cream; ½ Lemon; ¾ Dijon Mustard; 3 Baby Spinach; ¾ Sunflower Seeds; 2 Parmesan Cheese

Recipe Development TeamPublished on October 08, 2015

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Patrick often wants his food to leap out of your plate, give you a massive bear hug and tell you how fantastic your costume is. However, since it’s Halloween, he’s tried to make this shredded chicken recipe as spooky as possible. Whilst there’s nothing scary about nutritious feel-good food, you can eat this dish whilst dressed in your scariest costume, so whilst you’ll be smiling, you’ll scare off anyone who wants you to share!

Allergens:

Cereals containing gluten

•Milk

•Sulphites

•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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

British Chicken Breasts

Wholemeal Bap

(Contains: Cereals containing gluten)

Garlic Clove

Sour Cream

(Contains: Milk)

Lemon

Dijon Mustard

(Contains: Sulphites, Mustard)

Baby Spinach

Sunflower Seeds

Parmesan Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)601 kcal

Energy (kJ)2515 kJ

Fat28 g

of which saturates15 g

Carbohydrate28 g

Protein45 g

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

Utensils

•Pot

•Knife

•Pan

•Bowl

Cooking Instructions and Tips

Bring a medium-sized pot of water to a gentle simmer on medium-low heat. Add ½ tsp of salt together with the chicken breasts and leave for 20 mins. Tip: The water is simmering when the surface is gently rippling and there are a few very small bubbles rising - don’t let the water get hotter as you will overcook the chicken.

Chop the wholemeal roll into 2cm cubes. Peel and lightly crush the garlic clove (it should be broken but still whole)

Heat 1 tbsp of olive oil in a non-stick frying pan on medium heat. Once hot, add the whole garlic clove together with the bread cubes. Cook the bread cubes until they are really crispy all over, then season with a pinch of salt and pepper and keep to the side.

Mix your sour cream with the zest of a quarter of the lemon. Add ¾ tbsp of lemon juice and a pinch of salt and pepper. Add your Dijon mustard and stir vigorously.

Once the chicken has finished cooking take it out of the water. Leave the chicken to rest for at least 5 mins (this will keep it juicy). Tip: If you can hold off for up to 15 mins to let it cool down then all the better.

Using a knife chop the chicken into very thin slices. Tip: To give the chicken an even better texture pull the chunks apart with two forks to create thick shreds.

Put the spinach leaves in a large mixing bowl with the chicken and the croutons. Pour over the dressing and gently toss everything together with your fingers.

Serve into bowls and top with the sunflower seeds. Scatter some Parmesan on top. Et voila!