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.
Ingredients
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
Nutrition Values
Utensils
Instructions
- 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 total.
TIP: Use two baking trays if necessary.
- 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 more. 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.
- When the chicken and pepper have been cooking for 10 mins, 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.
- 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.