Caprese Salad with Bacon and Chicken
with avo and pesto
A classic caprese salad with a twist. This dish features traditional caprese elements with the welcome addition of Irish pork bacon.
Tags:
Quick
Allergens:
Milk
•Sulphites
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Mozzarella
(Contains: Milk)
1 unit(s)
Avocado
320 grams
Irish Chicken Breast
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
40 grams
Salad Leaves
130 grams
Irish Bacon
30 grams
Green Pesto
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3753 kJ
Energy (kcal)897 kcal
Fat54.6 g
of which saturates17 g
Carbohydrate43.6 g
of which sugars5.8 g
Dietary Fiber5.2 g
Protein67.6 g
Salt5.6 g
Trans Fat3.1 g
Potassium631.8 mg
Calcium22.3 mg
Iron0.6 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.
Cooking steps
1
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon rashers until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Transfer to a plate lined with kitchen paper.
NOTE: Adding chicken? Slice through the breasts to make thin steaks, season with salt and pepper and fry for 3-6 mins each side. Remove before adding the bacon.
2
- Meanwhile, chop the tomatoes into 2cm cubes and pop into a small bowl.
- Add the pesto and a drizzle of oil then gently stir to combine.
- Season with salt and pepper, then set aside.
3
- Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut widthways into ½ cm thick slices.
- Drain the mozzarella and cut into ½ cm thick slices.
- Thinly slice the ciabatta widthways.
- Return the pan to medium heat with a drizzle of oil.
- Once hot, add the ciabatta slices and season with salt and pepper. Cook until warmed and slightly crispy, 2-3 mins.
4
- Layer salad leaves, avocado and mozzarella around the perimeter of each serving plate, alternating between the three to create a circular fanned-out pattern.
- Season with salt and pepper.
- Place the pesto tomatoes in the centre of the plate. Arrange the bacon slices on top.
- Finish by drizzling swirls of balsamic glaze onto the salad.
- Serve the ciabatta slices on the side.
