Harvest Cobb Salad
with Chicken, Roasted Butternut Squash and Greek Style Cheese
- Nuts
- Pecan Nuts
- Milk
- Mustard
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- May contain traces of allergens
- Sulphites
Ingredients
300 grams
Diced Butternut Squash
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
2 sachet(s)
Maple Syrup
25 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Baby Leaf Mix
60 grams
French Dressing
(Contains: Mustard May contain traces of: Sulphites)
Not included in your delivery
1 tbsp
Plain Flour
Nutritional information
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
c) When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn halfway through.
a) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
b) Put the flour (see pantry for amount) and roasted herb and spice blend into a medium bowl and mix together.
c) Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a)Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Lay the chicken intointo the frying pan. Cook until browned, 3-4 mins each side.
c) Meanwhile, rouhgly chop the pecans.
a) When the butternut squash has 10 mins remaining, add the chicken and pecans to the baking tray in sepearte sections.
b) Drizzle the maple syrup over the butternut squahs and the pecans, then ruetn the tray to the top shalef for the rmaining time.IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, crumble the cheese.
b) Once cooked, cut the chicken into 1cm wide slices.
a) In a large bowl, combine the baby leaf mix, french dressing, butternut squash and two thirds of the cheese.
b) Divide the dressed salad between your serving bowls, top with the sliced chicken breast, then sprinkle over the pecans and remaining cheese to finish.
Enjoy!
