Chicken Chopped Salad

Nutrition per serve

Ingredients

• 1pcs cos lettuce
• 2pcs tomato
• 2pcs Lebanese cucumber
• 2pcs white bread rolls
• 20g Tex-Mex seasoning
• 300g chicken tenderloins
• 2pcs egg
• 30ml olive oil
• 80ml (⅓ cup) mayonnaise
• 15ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Line a large oven tray with foil. Bring a small saucepan of water to the boil for the eggs. Trim the lettuce, then thinly slice the leaves. Finely chop the tomatoes. Quarter the cucumbers lengthwise, then thinly slice. Cut the bread rolls into 2cm chunks.
2. Step 2 — Boil eggs
   Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Preheat the grill to high.
3. Step 3 — Cook chicken
   Meanwhile, combine 1 tbs Tex-Mex seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a large frypan over medium-high heat. Cook the chicken, turning regularly, for 6-8 mins until browned and cooked through. Remove from the pan.
4. Step 4 — Grill croutons
   Put the bread on the lined tray and drizzle with 1 tbs olive oil. Grill for 6-8 mins until golden and toasted. Combine the remaining Tex-Mex seasoning, 80ml (⅓ cup) mayonnaise, 1 tbs white wine vinegar and 1 tbs water in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Cut the chicken into small chunks. Peel and quarter the eggs. Arrange the chicken, egg, lettuce, tomato, cucumber and croutons in rows on a large platter, then drizzle with the mayo dressing. Pop the salad on the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   We love the rainbow effect of lining up the ingredients in rows, but feel free to toss everything together in a bowl if you prefer.

Allergens

Eier, Sulfit, Gluten, Sojabohnen, Wheat