Chicken, Avocado and Herby Crouton Salad
with French Dressing | Serves 2
Precooked chicken breast, crunchy lettuce and creamy avocado, topped with herby croutons and drizzled in French dressing. This super quick and easy salad is the perfect lunch when you're after something delicious.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Lemon & Herb Seasoning
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
1 pack(s)
Cooked British Chicken Slices
60 grams
French Dressing
(Contains Mustard May contain Sulphites)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta onto a baking tray in a single layer and sprinkle over the lemon & herb seasoning. Drizzle with oil, season with salt and pepper, then toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Meanwhile, trim the baby gem lettuce, halve or quarter it, then separate the leaves and add to a mixing bowl.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh onto a board. Cut into 2cm chunks.
c) Add the avocado chunks to your bowl of baby gem and season with salt and pepper.
a) Add the baked croutons to the salad and lay your cooked chicken slices on top.
b) When you're ready to serve, drizzle over the French dressing, toss to coat and share between 2 serving bowls.
Enjoy!
