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.
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)
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 sachet(s)
Dried Oregano
60 grams
Baby Spinach
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
TIP: Use two baking trays if necessary.
TIP: Notice a stronger smell from the chicken? This is normal due to packaging used to keep it fresh.
TIP: Allow the pepper and chicken to cool before adding to the salad.