Italian Style Pesto Chicken & Mozzarella Salad
Serves 2 | with Pine Nuts and Balsamic Glaze
Bring flavours of Italy to your lunchtime with this simple yet oh-so-delicious salad. Rocket is topped with chunks of tomato, mozzarella and pesto coated chicken. Finish the salad with balsamic glaze and a scattering of pine nuts to elevate this tasty meal.
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.
Ingredients
2 unit(s)
British Chicken Thighs
1 unit(s)
Medium Tomato
1 ball(s)
Mozzarella
(Contains Milk)
32 grams
Pesto
(Contains Milk)
80 grams
Wild Rocket
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
15 grams
Pine Nuts
Nutritional information
Utensils
Instructions
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.
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.
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 serving 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.
