Harvest Cobb Chicken Salad
Serves 2 | with Roasted Butternut Squash, Greek Style Cheese and Pecans
Cosy up this autumn with dishes designed to warm you up from the inside out, such as this Harvest twist on the traditional Cobb Chicken Salad, complete with herby chicken, butternut squash and Greek style salad cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 grams
Diced Butternut Squash
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Pecan Nut Halves
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
2 sachet(s)
Maple Syrup
50 grams
Greek Style Salad Cheese
(Contains: Milk)
100 grams
Baby Leaf Mix
60 grams
French Dressing
(Contains: Mustard May contain traces of: Sulphites)
Not included in your delivery
1 tbsp
Plain Flour
Utensils
Instructions
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) Meanwhile, 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) Combine the flour (see pantry for amount) and roasted herb and spice blend in a medium bowl.
c) Lay a 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) In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper then lay them into the frying pan. Cook until browned, 3-4 mins each side.
b) Meanwhile, roughly chop the pecans.
a) When the butternut squash has 10 mins remaining in the oven, add the chicken and pecans to the same baking tray in separate sections. TIP: Use 2 baking trays if necessary.
b) Drizzle the maple syrup over the butternut squash and pecans, then return the tray to the top shelf for the remaining 8-10 mins, until the chicken is cooked. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, crumble the Greek style 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 2 serving bowls, top with the sliced chicken breast, then sprinkle over the pecans and remaining cheese to finish.
Enjoy!
