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Mediterranean Chicken Salad

Mediterranean Chicken Salad

with avocado and butternut squash

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Eat Me First

•Quick

Allergens:

Egg

•Mustard

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Avocado

80 grams

Salad Leaves

30 grams

Green Pesto

2 unit(s)

Tomato

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

300 grams

Diced Butternut Squash

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2574 kJ

Energy (kcal)615 kcal

Fat42.9 g

of which saturates4.3 g

Carbohydrate18.8 g

of which sugars13.9 g

Dietary Fiber7.7 g

Protein37.8 g

Salt4.1 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.

Utensils

•Baking Sheet with Baking Paper

Cooking steps

Roast the Butternut

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

Prep the Veg

2

Cut the tomato into 1cm chunks.
Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
Pop your pesto into a salad bowl with the mayo and a drizzle of oil.

Cook the Chicken

3

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.

Finish and Serve

4

Once everything is ready add the butternut, avocado, tomatoes and salad leaves to the bowl with the pesto dressing.
Toss to coat and season to taste with salt and pepper.
Arrange the chicken on top.

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