Lemon-Pepper Chicken Tenders
with Spinach Caesar Salad
Lemon-pepper and Parmesan impart this hearty chicken bake with classic Caesar salad flavours. It's simple, convenient and delicious. What more could you ask for?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Tenders
28 g
Croutons
(Contains Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Lemon-Pepper Seasoning
113 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry allproduce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Pat chicken dry with paper towels, then season with half the Lemon-Pepper Seasoning and salt. Arrange chicken in a single layer on an unlined baking sheet. Bake in the middle of the oven until cooked through, 14-16 min.**
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic.
Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
Add spinach, croutons and half the dressing to a large bowl. Toss to combine.
Divide salad between plates. Top with chicken.Drizzle remaining dressing over top, then sprinkle with remaining Parmesan. Squeeze a lemon wedge over top, if desired.
