Chicken and cheese salad tart

Instructions

• • Prepare the pie crust; place the flour and salt in the bowl of your food processor and pulse to mix.
  • Add the very cold butter, cut into small cubes, and slowly pulse to blend into the flour until you get a thin, crumb-like consistency.
  • While pulsing, slowly add the very cold water, a little bit at a time. Stop as soon as the dough comes together and transfer it to your kitchen bench.
  • Assemble the dough into a ball and gently flatten it with your hands.
  • Wrap it with cling film and let it rest in the freezer for 15 minutes.
  • Take the pastry out of the freezer and roll it into a large circle about ½ cm thick. Place the tart pan over it to check that it is rolled wide enough to fill it. If the dough becomes sticky, wrap it and place it in the freezer for another 5 minutes.
  • Place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it.
  • Remove any excess with a small paring knife.
  • Blind bake the crust for 20 minutes at 180°C filled with baking paper and baking weights (beads, dried beans, rice), then remove the weights and baking paper and finish baking for another 10 minutes.
  • Let cool completely before unmolding and using.
  • To prepare the chicken breast, season the chicken with salt, pepper, garlic powder, and paprika.
  • Preheat your pan over medium-high heat, add some oil, then sear the chicken for 2 minutes on each side. Add ¼ cup water, then cover the pan and finish cooking the chicken all the way through for another 7 minutes over medium heat.
  • Remove the chicken from the pan and cover, then let it rest till serving time.
  • To prepare the dressing, combine the dressing ingredients in a jar and shake well to combine. Refrigerate until needed.
  • To assemble the salad tart, place the lettuce in an even layer over the pie crust, then top with the other ingredients, tomatoes, and Kraft Cheddar Cheese. Add sliced cucumber, diced avocado, and roasted corn kernels to enhance the flavor.
  • Cut the cooked chicken into cubes.
  • Arrange on top of the salad, and serve with the salad dressing on the side.
• Serve and Enjoy!