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Honey Mustard Mediterranean Chicken Salad

Honey Mustard Mediterranean Chicken Salad

with goat's cheese and pearled couscous
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
684 kcal
Protein
: 
56.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Milk
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

5 grams

Parsley

100 grams

Tomato

1 sachet(s)

Hello Muscat

(Contains: Celery)

300 grams

Diced Irish Chicken Breast

100 grams

Goat's Cheese

(Contains: Milk)

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

40 grams

Salad Leaves

1 unit(s)

Bell Pepper

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Energy (kJ)2861 kJ
Energy (kcal)684 kcal
Fat19.7 g
of which saturates10 g
Carbohydrate68.9 g
of which sugars8.2 g
Dietary Fiber7 g
Protein56.7 g
Salt4.3 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.
•Sieve

Cooking Steps

Make the Couscous
1
  • Pour 600ml water (per 2P) into a pot, stir in the muscat and bring to the boil.
  • Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Chicken
2
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken and bell pepper. Season with Mediterranean mix, salt and pepper.
  • Fry until golden brown 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 vacuum packing we use to keep it fresh.

Prep the Veg
3
  • Meanwhile, chop the tomato into 2cm chunks.
  • Roughly chop the parsley (stalks and all).
  • In a large bowl for the salad, mix the honey mustard dressing with half the parsley and a good drizzle of oil. Season to taste with salt and pepper.
  • Toss the couscous and tomato with the dressing.
Finish and Serve
4
  • Divide the couscous between bowls.
  • Top with the bell pepper and chicken.
  • Crumble over the goat's cheese.
  • Garnish with the remaining parsley.
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