HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpooky Shredded Chicken And Baby Spinach Maille Caesar Salad
Spooky Shredded Chicken and Baby Spinach Maille Caesar Salad

Spooky Shredded Chicken and Baby Spinach Maille Caesar Salad

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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 glutenMilkMustardSulphites

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Fillet

1 unit(s)

Wholemeal Bap

(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

2 tbsp

Sour Cream


½ unit(s)


¾ tsp

Dijon Mustard

(ContainsMustard, Sulphites)

3 unit(s)

Baby Spinach

¾ tbsp

Sunflower Seeds

2 tbsp

Parmesan Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2514.5840000000003 kJ
Energy (kcal)601 kcal
Fat28.0 g
of which saturates15.0 g
Carbohydrate28 g
of which sugars0.0 g
Protein45 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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!