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Harvest Cobb Chicken Salad
Harvest Cobb Chicken Salad

Harvest Cobb Chicken Salad

Serves 2 | with Roasted Butternut Squash, Greek Style Cheese and Pecans

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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.

Allergens:
Tree nuts
•Milk
•Senf

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

2 sachet(s)

Maple Syrup

50 grams

Greek Style Salad Cheese

(Contains: Milk)

100 grams

Baby Leaf Mix

60 grams

French Dressing

(Contains: Senf May contain traces of: Schwefeldioxide und Sulfite)

Not included in your delivery

1 tbsp

Plain Flour

Nutritional information

Energy (kJ)2358 kJ
Energy (kcal)564 kcal
Fat27.8 g
of which saturates6 g
Carbohydrate32 g
of which sugars19.4 g
Protein47.7 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Rolling Pin
•Medium Bowl
•Large Frying Pan

Instructions

Roast the Butternut Squash
1

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.

Bread the Chicken
2

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.

Into the Pan
3

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.

Add the Maple
4

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.

Slice the Chicken
5

a) Meanwhile, crumble the Greek style cheese.

b) Once cooked, cut the chicken into 1cm wide slices.

Finish and Serve
6

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!

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