Italian Chicken and Mozzarella Salad
serves 2
A salad inspired by the Med featuring pesto, chicken, balsamic glaze and creamy mozzarella.
Tags:
Calorie Smart
•Protein Rich
•Quick
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 unit(s)
Tomato
125 grams
Mozzarella
(Contains: Milk)
30 grams
Green Pesto
40 grams
Salad Leaves
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1636 kJ
Energy (kcal)391 kcal
Fat19.5 g
of which saturates8.7 g
Carbohydrate10.3 g
of which sugars9 g
Dietary Fiber0.8 g
Protein43.8 g
Cholesterol0 mg
Salt1.9 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- In a bowl, toss the chicken with salt, pepper and a drizzle of oil.
- Pop onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Bake on the top shelf of the oven until golden and cooked through, 12-15 mins.
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, cut the tomato into 1cm chunks.
- Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
3
- Once your chicken is cooked, toss with the pesto to fully coat.
- Divide the salad leaves between serving bowls and top with the tomato, mozzarella and pesto chicken.
- Crack some pepper and drizzle over the balsamic glaze.
Explore Similar Recipes
