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Italian Recipes

Pesto-Parmigiano Pulled Chicken Italian Style Salad

Pesto-Parmigiano Pulled Chicken Italian Style Salad

Pesto-Parmigiano Pulled Chicken Italian Style Salad

Serves 2 | with Pine Nuts, Tomato and Balsamic Glaze

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This pulled chicken coated in pesto is tender and divine. Layer over rocket with tomato, Parmigiano and balsamic vinegar for a little taste of Italy at lunchtime.

Allergens:

Milk

•Sulphites

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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

290 grams

Slow Cooked British Chicken

32 grams

Pesto

(Contains: Milk)

1 unit(s)

Medium Tomato

80 grams

Wild Rocket

40 grams

Parmigiano Reggiano

(Contains: Milk)

24 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

15 grams

Pine Nuts

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)2289 kJ

Energy (kcal)547 kcal

Fat30.4 g

of which saturates9 g

Carbohydrate17.9 g

of which sugars10.8 g

Dietary Fibre2.2 g

Protein49.9 g

Salt1.8 g

Potassium130.4 mg

Calcium86.4 mg

Iron0.5 mg

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

Utensils

•Oven dish

•Bowl

Instructions

Cook the Chicken

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the chicken from the packaging and place in an ovenproof dish, discarding the juices. Season with salt and pepper.

b) Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

c) Once cooked, remove from the oven, then use two forks to gently break apart the chicken and mix through the pesto.

Prep the Salad

2

a) While the chicken roasts, cut the tomato into 1cm chunks and season with salt and pepper.

b) In a large bowl, combine the rocket with half the Parmigiano Reggiano and the olive oil (see pantry for amount). Season with salt and pepper. TIP: Don't add the olive oil too early or the leaves will go soggy.

Lunch is Served

3

a) Divide the dressed rocket between 2 serving bowls and top with the chopped tomatoes, mozzarella pieces and pesto chicken.

b) Drizzle over the balsamic glaze.

c) Sprinkle over the pine nuts and remaining Parmigiano Reggiano to finish.

Enjoy!

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