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Mediterranean Recipes

Chicken, Avo and Goat's Cheese Salad with Chorizo

Chicken, Avo and Goat's Cheese Salad with Chorizo

Chicken, Avo and Goat's Cheese Salad with Chorizo

with cherry tomatoes and balsamic glaze

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Spicy

•Protein Rich

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 May be present: 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

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3013 kJ

Energy (kcal)720 kcal

Fat47.9 g

of which saturates16.5 g

Carbohydrate21.8 g

of which sugars5.4 g

Dietary Fiber4.3 g

Protein53.7 g

Salt2.6 g

Trans Fat3.1 g

Potassium656.6 mg

Calcium54.9 mg

Iron1.1 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

Cook the Chicken

1

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the chorizo, 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.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Make the Dressing

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.

Dress the Salad

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.

Finish and Serve

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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