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Bacon and Mozzarella Salad with Irish Chicken Breast

Bacon and Mozzarella Salad with Irish Chicken Breast

with roasted butternut

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Eat Me First

Allergens:

Milk

•Sulphites

•Cereals containing gluten

•Wheat

•Milk

•Soya

•Cereals containing gluten

•Egg

•May contain traces of allergens

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

125 grams

Mozzarella

(Contains: Milk)

320 grams

Irish Chicken Breast

2 unit(s)

Tomato

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

40 grams

Salad Leaves

130 grams

Irish Bacon

300 grams

Diced Butternut Squash

30 grams

Green Pesto

2 unit(s)

Ciabatta

(Contains: Milk, Soya, Cereals containing gluten, Egg, May contain traces of allergens, Cereals containing gluten, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3363 kJ

Energy (kcal)804 kcal

Fat40 g

of which saturates15.5 g

Carbohydrate47 g

of which sugars15.2 g

Dietary Fiber6.4 g

Protein67.9 g

Salt6.3 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

Roast the Butternut

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.

Cook the Bacon and Chicken

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.
Slice through the chicken breasts to make thin steaks. Season with salt and pepper.
Place a pan over medium-high heat with a drizzle of oil.
Fry the chicken, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Prep the Rest

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.

Dish Up

4

Divide the salad between bowls with the warm ciabatta on the side.
Top with mozzarella, roasted butternut, bacon and chicken.
Drizzle the balsamic glaze over the top.
To finish, crack a little pepper on top.

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Explore Similar Recipes

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