Chicken, Serrano Ham & Mozzarella Salad
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Chicken, Serrano Ham & Mozzarella Salad

Chicken, Serrano Ham & Mozzarella Salad

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

Enjoy creamy mozzarella, rich Serrano ham and pre-cooked chicken in this tasty lunchtime salad. Scatter over premium 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)

125 grams

Baby Plum Tomatoes

1 ball(s)


(Contains Milk)

4 slice(s)

Serrano Ham

100 grams

Baby Leaf Mix

1 pack(s)

Cooked British Chicken Slices

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2194 kJ
Energy (kcal)524 kcal
Fat27.8 g
of which saturates9.4 g
Carbohydrate25 g
of which sugars3.2 g
Protein43.3 g
Salt3.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Bring on the Croutons

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.

Bring on the Salad

a) Meanwhile, halve the 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. 

Lunch is Served

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 slices.

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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