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Pesto Dressed Chicken, Serrano & Mozzarella Salad

Pesto Dressed Chicken, Serrano & Mozzarella Salad

Serves 2 | with Croutons and Tomatoes
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
957 kcal
Protein
: 
44.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Cereals containing gluten
  • Milk
  • Rye
  • Wheat
  • Nuts
  • Cashew nuts
  • May contain traces of allergens
  • Sesame
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Burger Buns

(Contains: Egg, Cereals containing gluten, Milk, Rye, Wheat May contain traces of: Sesame)

125 grams

Premium Tomato Mix

1 ball(s)

Mozzarella

(Contains: Milk)

4 slice(s)

Serrano Ham

100 grams

Baby Leaf Mix

160 grams

Cooked British Chicken Slices

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)4006 kJ
Energy (kcal)957 kcal
Fat34.5 g
of which saturates10.8 g
Carbohydrate20.1 g
of which sugars6.2 g
Dietary Fibre3.5 g
Protein44.2 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Bowl

Instructions

PDF
Bake the Croutons
1

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

b) Pop the croutons 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.

Prep the Salad Fillings
2

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. 

Assemble and Serve
3

a) When you're ready to serve, top the salad leaves with the Serrano ham pieces, tomatoes, mozzarella pieces, baked croutons and cooked chicken slices.

b) Drizzle the 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.

Enjoy!

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