Chopped Summertime Salad

Name: Chopped Summertime Salad with Shredded Chicken and Homemade Croutons
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 3 British Chicken Breasts; 2 Wholemeal Bap; 2 Garlic Clove; 3 Mayonnaise; 3 Lemon; 2 Organic Black Beans; 4 Baby Spinach; 1 Feta Cheese

with Shredded Chicken and Homemade Croutons

Recipe Development TeamPublished on May 20, 2015

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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 gluten

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyMedium

Ingredients

/ serving 4 people

British Chicken Breasts

Wholemeal Bap

(Contains: Cereals containing gluten)

Garlic Clove

Mayonnaise

(Contains: Egg, Mustard)

Lemon

Organic Black Beans

Baby Spinach

Feta Cheese

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)783 kcal

Energy (kJ)3276 kJ

Fat25 g

of which saturates10 g

Carbohydrate64 g

Protein46 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Grill Pan

•Bowl

•Spoon

•Slotted Spoon

•Fork

Cooking Instructions and Tips

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!