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Chicken Breast, Serrano & Mozzarella Salad
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Chicken Breast, Serrano & Mozzarella Salad

Chicken Breast, Serrano & Mozzarella Salad

with Croutons, Baby Plum Tomatoes and Pesto Dressing | Serves 2

Enjoy creamy mozzarella, rich Serrano ham and chicken breast in this tasty lunchtime salad. Scatter over baby plum tomatoes and crispy croutons before finishing with a drizzle of fresh pesto for a lunch to remember.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time10 minutes


serving amount

1 unit(s)


(Contains Cereals containing gluten)

260 grams

Diced Chicken Breast

125 grams

Baby Plum Tomatoes

1 ball(s)


(Contains Milk)

4 slice(s)

Serrano Ham

100 grams

Baby Leaf Mix

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2480 kJ
Energy (kcal)593 kcal
Fat29.3 g
of which saturates9.7 g
Carbohydrate24.4 g
of which sugars3.3 g
Protein56 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Baking Tray


Croutons and Chicken Time

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Bake on the middle shelf of the oven until golden, 8-10 mins.

c) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Bring on the Salad

a) While everything cooks, halve the baby plum tomatoes.

b) Drain and tear the mozzarella into pieces. 

c) Tear the Serrano ham into small pieces. 

d) Add the baby leaf mix to a large mixing bowl.

Assemble and Serve

a) When you're ready to serve, top the salad leaves with the Serrano ham pieces, chopped tomatoes, mozzarella pieces, baked croutons and cooked chicken.

b) Drizzle the fresh pesto and olive oil for the dressing (see pantry for amount) over the salad and gently toss to coat.

c) Share between 2 serving bowls to finish.


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