Smokey Chicken & Garlic Crouton Salad
with Caramelised Onion & Avocado
Tender, smokey chicken pairs perfectly with crunchy garlic croutons in this hearty salad, brought to life with sweet caramelised onions. Finished with a creamy mayo drizzle, every bite offers a satisfying balance of smokey, sweet and savoury flavours.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2 clove
garlic
1
tomato
1
cucumber
½
Onion
1
avocado
1 packet
chicken breast
1 sachet
Kiwi Spice Blend
1
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tablespoon (tbsp)
balsamic vinegar (for the onion)
½ tablespoon (tbsp)
water
1 tsp
brown sugar
drizzle
balsamic vinegar (for the salad)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Cut tomato into wedges. Slice cucumber into half-moons. Finely chop onion (see ingredients). Slice avocado in half, scoop out flesh and thinly slice. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Kiwi spice blend and a drizzle of olive oil. Set aside.
• Cut or tear ciabatta into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook croutons, tossing, until golden and slightly crispy, 5-6 minutes. • In the last minute of cook time, add garlic and cook until fragrant. Season to taste with salt and pepper. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
• In a large bowl, combine tomato, cucumber, mixed salad leaves, caramelised onion, garlic croutons and a drizzle of balsamic vinegar (for the salad) and olive oil. Season to taste. • Slice smokey chicken. • Divide garlic crouton salad between bowls. • Top with avocado slices and smokey chicken. • Drizzle over mayonnaise to serve. Enjoy!