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Italian Recipes

Italian Style Chicken & Mozzarella Salad

Italian Style Chicken & Mozzarella Salad

Italian Style Chicken & Mozzarella Salad

with Fresh Pesto, Pine Nuts and Balsamic Glaze | Serves 2

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Bring flavours of Italy to your lunchtime with this simple yet oh-so-delicious salad. Rocket is topped with chunks of tomato, mozzarella and roasted chicken. Finish the salad with balsamic glaze, fresh pesto and a scattering of pine nuts to elevate this tasty meal.

Allergens:

Milk

•Schwefeldioxide und Sulfite

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 25 minutes

DifficultyEasy

Ingredients

serving amount

2

British Chicken Thighs**

1

Medium Tomato

1

Mozzarella**

32

Fresh Pesto

80

Wild Rocket**

24

Balsamic Glaze

15

Pine Nuts

Nutritional information

Energy (kcal)472 kcal

Energy (kJ)1973 kJ

Fat32.8 g

of which saturates11.2 g

Carbohydrate11.4 g

of which sugars9 g

Protein32.6 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

Cook your Chicken

1

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

b) Lay the chicken thighs flat onto a baking tray, drizzle with oil and season with salt and pepper.

c) Once the oven is hot, roast the chicken on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Get Prepped

2

a) Meanwhile, cut the tomato into 1cm chunks.

b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Hey Pesto

3

a) Once your chicken is cooked, remove from the oven and transfer to a large bowl. Use two forks to shred the chicken as finely as you can. Stir the fresh pesto through the chicken.

b) Divide the rocket between your bowls and top with the chopped tomatoes, mozzarella pieces and pesto chicken.

c) Drizzle over the balsamic glaze and scatter over the pine nuts to finish.

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