HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChopped Summertime Salad
Chopped Summertime Salad

Chopped Summertime Salad

with Shredded Chicken and Homemade Croutons

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Less is usually more, but when it comes to a chopped salad we think more is definitely more. More ingredients, more flavours and more textures. That’s why we’ve given you a little bit of a lot of things. Instead of going heavy on chicken, or overloading you with croutons we’ve given you just the right amount of everything, so that every mouthful takes you tastebuds on a trip. To make things extra tangy you can always very finely chop some garlic into your dressing too.

Tags:Family Friendly
Allergens:Cereals containing GlutenEggMustardMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit(s)

Chicken Breast

2 unit(s)

Wholemeal Bap

(ContainsCereals containing Gluten)

2 unit(s)

Garlic Clove

3 tbsp


(ContainsEgg, Mustard)

3 tbsp


2 tin(s)

Organic Black Beans

4 unit(s)

Baby Spinach

1 cup(s)

Feta Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3276.072 kJ
Energy (kcal)783 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate64 g
of which sugars0.0 g
Protein46 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Bring a medium sized pot of water to a gentle simmer on medium-low heat. Add ½ a tsp of salt together with the chicken breast and leave for 20 mins. Tip: The water is simmering when the surface is gently rippling and there are a few very small bubbles rising - don’t let the water get hotter as you will overcook the chicken.


Chop the bread rolls into 2cm cubes. Peel and lightly crush the garlic (it should be broken but still whole).


Heat 1½ tbsp of olive oil in a frying pan on medium heat. Once hot, add the whole garlic clove together with the bread cubes. Cook the bread cubes until they are really crispy all over, then season with a pinch of salt and pepper and keep to the side.


LH: Mix the mayonnaise with the zest of ½ of the lemon. Add 3 tbsp of lemon juice with a pinch of salt and pepper and stir together really well.


Once the chicken has finished cooking take it out of the water. Leave the chicken to rest for at least 5 mins (this will keep it juicy). Tip: If you can hold off for up to 15 mins to let it cool down, then all the better.


LH: Using two forks pull the chicken apart into fine strands (in other words ‘shred’ it). This takes a little effort but it really makes a big difference to the end result as you’ll get a bit of chicken in every forkful.


Drain and very thoroughly rinse the black beans in a colander under running water. Roughly chop the spinach leaves and add these, the chicken and the beans in a bowl. Pour over the dressing, crumble in the feta and throw in the croutons. Serve and devour!