Easy Panzanella-inspired Pesto Chicken Salad with Irish Bacon
with garlic aioli
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Protein Rich
Allergens:
Rye
•Wheat
•Barley
•Cereals containing gluten
•Cashew nuts
•Nuts
•Milk
•Egg
•Mustard
•Soya
•Cereals containing gluten
•Egg
•Milk
•Oats
•May contain traces of allergens
•Peanut
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
320 grams
Irish Chicken Breast
2 unit(s)
Ciabatta
(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)
½ sachet(s)
Italian Herbs
1 unit(s)
Garlic
40 grams
Salad Leaves
1 sachet(s)
Tomato Pesto
(Contains: Peanut, May contain traces of allergens, Cashew nuts, Nuts)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
100 grams
Irish Bacon Lardons
1 unit(s)
Cucumber
Nutrition Values
Energy (kJ)3236 kJ
Energy (kcal)774 kcal
Fat48.8 g
of which saturates10 g
Carbohydrate31.2 g
of which sugars4 g
Dietary Fiber2.4 g
Protein57.1 g
Cholesterol7 mg
Salt4.8 g
Trans Fat0.1 g
Potassium126.2 mg
Calcium14.2 mg
Iron0.7 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.
Utensils
•Baking Tray
•Garlic Press
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Cut or tear the ciabatta into small chucnks and place onto a lined baking tray then toss with a drizzle of oil, salt and pepper, half the sachet of Italian herbs (per 2P) and the garlic.
- Bake in the oven until crispy and golden brown, 8-10 mins.
2
- Lay the chicken breast onto your chopping board, place your hand flat on top and carefully slice it from the side of thicker end to the thin point until there's 2cm left (don't slice all the way through).
- Open it up like a book. Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a large pan over medium heat with a drizzle of oil.
- Once the oil is hot, lay the butterflied chicken into the pan and season with salt and pepper. Add the lardons also.
- Cook until browned and cooked through, 3-6 mins each side. Once cooked, transfer to a plate to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.
- Remove pan from heat and add the pesto, turning chicken to coat.
4
- While the chicken is cooking, trim the cucumber and halve lengthways, then roughly chop widthways.
- Add to a large bowl with the salad leaves, Italian style cheese and herby croutons.
- Toss to coat with olive oil and season to taste with salt and pepper.
5
- Remove the chicken from the pan and slice into thin strips.
6
- Divide warm salad between plates.
- Top with the chicken, spooning over any pan juices.
- Serve with garlic aioli.
