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.
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.
(Contains Cereals containing gluten)
Diced Chicken Breast
Baby Plum Tomatoes
Baby Leaf Mix
Not included in your delivery
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.
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.
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.