Caprese Salad with Chicken
with avo and pesto
A recipe conveniently customised just to your liking.
Tags:
Quick
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)
260 grams
Diced Irish Chicken Breast
1 unit(s)
Avocado
2 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
40 grams
Salad Leaves
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)2863 kJ
Energy (kcal)684 kcal
Fat37.2 g
of which saturates11.2 g
Carbohydrate42 g
of which sugars5.1 g
Dietary Fiber5.2 g
Protein50.1 g
Salt3.7 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 large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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 chicken on top.
- Finish by drizzling swirls of balsamic glaze onto the salad.
- Serve the ciabatta slices on the side.
