Bruschetta Chicken Salad
with Croutons and Parmesan
We've taken the flavours of classic Italian antipasto and made them into a delicious meal for the whole family! Crunchy croutons are tossed with spring mix, juicy tomatoes and fresh basil for a burst of flavour. It's all topped with creamy Parmesan and a final drizzle of balsamic glaze.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Diced Chicken Breast
190 g
Tomato
7 g
Basil
66 g
Mini Cucumber
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Spring Mix
1 tbsp
Garlic Puree
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tbsp
Italian Seasoning
28 g
Croutons
(Contains Milk, Wheat)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Thinly slice basil.
Pat chicken dry with paper towels.Add chicken, Italian Seasoning, half the garlic puree and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**
Meanwhile, whisk together balsamic glaze, remaining garlic puree, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl. Add tomatoes, cucumbers, spring mix, basil, half the croutons and half the Parmesan. Season with salt and pepper, then toss to combine.
Divide bruschetta salad between plates, then top with chicken and remaining croutons. Sprinkle remaining Parmesan over top.
