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Bruschetta Chicken Salad

Bruschetta Chicken Salad

with Arugula and Garlic Croutons

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We've taken the classic Italian antipasto and made it a meal for two! Croutons are pan-fried with garlic oil, then tossed with arugula and juicy tomatoes and topped with creamy Parmesan and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Tenders

80 g

Roma Tomato

50 g

Shallot

7 g

Basil

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

7 g

Parsley

6 g

Garlic

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 unit

Demi Baguette

(ContainsWheat/Blé)

56 g

Baby Arugula

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate40 g
Sugar13 g
Dietary Fiber2 g
Protein48 g
Cholesterol135 mg
Sodium800 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then cut shallot and tomato into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut baguette into 1-inch pieces. Peel, then mince or grate garlic.

2

Pat chicken tenders dry with paper towels. In a large bowl, add chicken, half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Stir to coat and set aside.

3

In another large bowl, add baguette pieces, half the garlic, remaining Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add baguette pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Cook in two batches for 4 ppl.)

4

While croutons cook, in the same large bowl, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Add tomato, arugula, Parmesan, parsley, basil and shallot. Season with salt and pepper. Stir to combine. When croutons are done, add to the bowl and toss together.

5

To the same pan, add chicken. Cook, until bottoms are golden-brown, 2-3 min. Flip, cover and cook until cooked through, 2-3 min.**

6

Divide bruschetta salad between plates and top with chicken.