Caprese Salad with Bacon and Irish Chicken
with avo and pestoCalories
:
865 kcalProtein
:
60.3g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Allergens:
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Cereals containing gluten
- Egg
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains: Milk)
30 grams
Green Pesto
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Avocado
130 grams
Irish Bacon
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3619 kJ
Energy (kcal)865 kcal
Fat52.5 g
of which saturates16.4 g
Carbohydrate43.2 g
of which sugars5.8 g
Dietary Fiber5.2 g
Protein60.3 g
Cholesterol0 mg
Salt5.59 g
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.
- Fry the chicken until cooked, 8-10 mins. Remove once done. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Next, fry the bacon 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.
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 and chicken slices on top.
- Finish by drizzling swirls of balsamic glaze onto the salad.
- Serve the ciabatta slices on the side.
