Golden Chicken, Avocado & Crouton Salad
with Garlic Aioli & Parmesan
You’re not going to believe how simple it is to make this Caesar-style salad yourself, from crunchy croutons to avocado and tender chicken, topped with sharp Parmesan cheese. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
1
carrot
1
beetroot
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
chicken breast
1 bag
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
1
avocado
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot into thick half-moons. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
Little cooks: Kids can help toss the veggies.
• Meanwhile, cut or tear wholemeal panini into bite-sized chunks. • Add panini to a second lined oven tray. Drizzle with olive oil, toss to coat, then sprinkle over 1/2 the grated Parmesan cheese. Bake until golden, 5-8 minutes.
• While the croutons are baking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, slice avocado in half, scoop out flesh and cut into small chunks. • In a large bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add mixed salad leaves, avocado, roasted veggies and cheesy croutons, then gently toss to combine.
• Slice golden chicken. Divide avocado and crouton salad between plates. • Top with chicken, spooning over any resting juices. • Sprinkle over remaining Parmesan cheese. Drizzle with garlic aioli to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.