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.
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
Instructions
• 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!