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'Bruschetta' Chicken Salad

'Bruschetta' Chicken Salad

with balsamic glaze dressing

4.2
(983)
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We've taken your favourite Italian restaurant appetizer and transformed it into a knock-your-socks-off salad! A hearty spinach base is topped with herby tomatoes, crispy ciabatta croutons and a drizzle of sweet balsamic glaze. Tender morsels of chicken bring in the protein for a light yet filling meal.

Allergens:
Barley
•Wheat
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time
DifficultyMedium
serving amount

285 g

Chicken Breast Tenders

1 unit(s)

Ciabatta Roll

(Contains: Barley, Wheat)

56 g

Baby Spinach

95 g

Tomato

2 tbsp

Balsamic Glaze

(Contains: Sulphites)

1 tbsp

Italian Herb Spice Blend

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories580 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate34 g
Sugar1 g
Dietary Fiber3 g
Protein37 g
Cholesterol104 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Non-Stick Pan
•Paper Towel
•Measuring Spoons
•Baking Sheet
•Large Bowl
•Whisk

Cooking Steps

PDF
Cook Chicken
1

Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Pat chicken dry with paper towels. Season with salt, pepper and half the Italian Herb Spice Blend. In a large non-stick pan, heat 1 tbsp oil over medium heat. When the pan is hot, add chicken. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min per side, until cooked through. Set aside.

Bake Croutons
2

Meanwhile, roughly tear ciabatta into 1/2-inch chunks. Directly to an unlined baking sheet, add ciabatta. Drizzle with 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake on the upper rack of the oven for 5-7 min, until ciabatta is crisp. (TIP: Keep your eye on ciabatta so they don't burn!)

Prep Tomato & Rest Chicken
3

Meanwhile, cut tomato into 1/4-inch pieces. When chicken is finished cooking, allow to rest for 5 min.

Make Salad
4

While chicken rests, in a large bowl, whisk together remaining Italian Herb Spice Blend, half the balsamic glaze and 2 tbsp (4 tbsp) oil. To the bowl with dressing, add tomatoes, croutons and spinach. Season with salt and pepper, then toss to coat. (TIP: Toss in batches for 4 portions if you need to!)

Plate & Serve
5

Roughly chop chicken. Divide salad between plates. Top with chicken. Drizzle remaining balsamic glaze over top. Enjoy!

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