Pesto Chicken and Mozzarella Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Pesto Chicken and Mozzarella Salad

with spinach and balsamic glaze

This spinach-based salad contains many exciting elements. Oregano-coated chicken provides protein while also creating a herbaceous taste that compliments the pesto dressing beautifully. Roasted pepper, juicy tomatoes and fresh mozzarella also make an appearance.

Tags:
Under 650 calories
Quick
Protein Rich
Prepped in 10
Allergens:
Hazelnuts
Milk
Sulphites
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains Milk)

1 sachet(s)

Green Pesto

(Contains Milk)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 sachet(s)

Dried Oregano

60 grams

Baby Spinach

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

sideBannerName

Nutrition Values

Energy (kJ)2140 kJ
Energy (kcal)512 kcal
Fat29.9 g
of which saturates10.4 g
Carbohydrate17.7 g
of which sugars13.1 g
Dietary Fiber0 g
Protein44.9 g
Cholesterol0 mg
Salt1.65 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

Instructions

Roast the Pepper
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Pop the pepper onto a lined baking tray.
  • Toss with salt, pepper and a drizzle of oil.
  • When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
2
  • In a bowl, mix the chicken with oregano, salt, pepper and a drizzle of oil.
  • When the pepper has cooked for 5 mins, pop the chicken onto the same baking tray.
  • Bake until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
  • Cool after cooking.

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

3
  • When the chicken and pepper have 8 mins left to cook, pop the hazelnuts onto the same tray. Cook until toasted, 6-8 mins.
  • Meanwhile, cut the tomato into 2cm chunks.
  • Make your dressing by mixing pesto, ½ tsp sugar, ¼ tsp salt and 2 tbsp oil (double all for 4p) in a large bowl.
  • Add spinach, chicken, pepper and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
  • Bash the hazelnuts or roughly chop.
4
  • Divide the pesto chicken salad between bowls.
  • Drain and tear the mozzarella then scatter it over the top. 
  • Crack some black pepper onto the cheese
  • Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.