Bruschetta Chicken Salad
with Garlic Croutons and Parmesan
We've taken the classic Italian antipasto and made it a delicious meal for the whole family! Croutons are pan-fried with garlic oil, then tossed with arugula, juicy tomatoes and fresh basil, and topped with creamy Parmesan. A final drizzle of balsamic glaze and you're all set!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast Tenders
160 g
Tomato
50 g
Shallot
7 g
Basil
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Parsley
6 g
Garlic
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
1 unit
Ciabatta Roll
(Contains: Gluten)
113 g
Arugula and Spinach Mix
1 tbsp
Italian Seasoning
Not included in your delivery
4.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut ciabatta into 1-inch pieces. Peel, then mince or grate garlic.
Pat chicken tenders dry with paper towels. Add chicken, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
Add ciabatta, half the garlic, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Don't overcrowd the pan. Cook in two batches for 4 ppl.) Transfer croutons to a plate. Set aside.
Heat same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until cooked through, 4-5 min.**
While chicken cooks, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes, croutons, arugula and spinach mix, parsley, basil, shallots and half the Parmesan. Season with salt and pepper, then toss to combine.
Cut chicken into bite-sized pieces. Divide bruschetta salad between plates, then top with chicken. Sprinkle remaining Parmesan over top.
