Chicken, Avo and Goat's Cheese Salad with Bacon
with cherry tomatoes and balsamic glaze
This recipe is super simple and amazingly delicious too. Salad layered with chicken and creamy avocado. Top that off with even creamier goat's cheese for a tasty, easy breezy weekday meal.
Tags:
Protein Rich
•Spicy
•Quick
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Salad Leaves
100 grams
Goat's Cheese
(Contains: Milk)
125 grams
Cherry Tomatoes
1 unit(s)
Avocado
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Harissa Spice Mix
100 grams
Irish Bacon Lardons
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2999 kJ
Energy (kcal)717 kcal
Fat49.1 g
of which saturates16.7 g
Carbohydrate20.4 g
of which sugars5.2 g
Dietary Fiber4.3 g
Protein52.4 g
Cholesterol0 mg
Salt2.77 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 large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and season with harissa spice, 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.
NOTE: Adding bacon? Add to the pan with the chicken and follow the recipe as written.
2
- Trim the salad leaves. Chop or tear into bite-sized pieces.
- To make the dressing, mix balsamic glaze and 1 tbsp oil (per 2P) in a salad bowl.
3
- Halve the avocado and remove the pit. Cut into chunks while still in its skin. Use a spoon to scoop the flesh into the bowl with the dressing.
- Halve the tomatoes and add to the bowl with the avocado.
- Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.
4
- Divide the dressed salad between bowls.
- Top with the chicken and a crumble of goat's cheese.
- Crack some black pepper onto the salad if desired, as much as you like.
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