Bacon and Mozzarella Salad with Chicken
with roasted butternut
Bacon and butternut come together, along with creamy mozzarella, to create a salad that will knock your socks off.
Tags:
Quick
•Protein Rich
•Eat Me First
Allergens:
Milk
•Schwefeldioxide und Sulfite
•Hvede
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
125 grams
Mozzarella
30 grams
Green Pesto
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
130 grams
Irish Bacon
300 grams
Diced Butternut Squash
320 grams
Irish Chicken Breast
2 unit(s)
Ciabatta
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3218 kJ
Energy (kcal)769 kcal
Fat38.5 g
of which saturates14.7 g
Carbohydrate45.1 g
of which sugars10.8 g
Dietary Fiber2.6 g
Protein66.7 g
Salt5.5 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
2
- Lay the bacon in a single layer on another lined baking tray.
- Bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
NOTE: Adding chicken? Slice through the breasts to make thin steaks, season with salt and pepper and fry in a hot pan, 3-6 mins each side.
3
- Chop the tomato into 2cm chunks.
- Drain and thinly slice the mozzarella.
- Once everything is ready toss the salad leaves and tomato with the pesto. Season to taste with salt and pepper.
- Thinly slice the ciabatta.
- Place a pan over medium-high heat with a drizzle of oil. Once hot, add the ciabatta and toast until golden, 2-3 mins.
4
- Divide the salad between bowls with the warm ciabatta on the side.
- Top with mozzarella, roasted butternut and bacon.
- Drizzle the balsamic glaze over the top.
- To finish, crack a little pepper on top.
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