Name: Harvest Cobb Salad with Chicken, Roasted Butternut Squash and Greek Style Cheese
Yield: 2
Cuisine: British
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; 50 grams Greek Style Salad Cheese; 50 grams Baby Leaf Mix; 60 grams French Dressing; 1 tbsp Plain Flour

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Recipes

British Recipes

Harvest Cobb Salad

with Chicken, Roasted Butternut Squash and Greek Style Cheese

Recipe Development TeamPublished on May 29, 2024

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Allergens:

Nuts

•Pecan Nuts

•Milk

•Mustard

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.

Total

Active

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)2228 kJ

Energy (kcal)533 kcal

Fat29.4 g

of which saturates6.5 g

Carbohydrate31.5 g

of which sugars10.2 g

Dietary Fibre4.2 g

Protein39.8 g

Salt1.4 g

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

Cooking Instructions and Tips

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!