Mediterranean Style Chicken and Avocado Sunshine Salad
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Mediterranean Style Chicken and Avocado Sunshine Salad

Mediterranean Style Chicken and Avocado Sunshine Salad

with Roasted Pepper, Greek Style Cheese and Pesto Drizzle

A bowl of summer sun, this Mediterranean Style Chicken Breast and Avocado Sunshine Salad is perfect for a balanced lifestyle. Inspired by Greek and Italian cuisines whilst heroing fresh veg, this is sure to hit the spot.

Tags:
High Protein
Allergens:
Sulphites
•Milk

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

British Chicken Breasts

1 unit(s)

Baby Cucumber

1 unit(s)

Avocado

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

15 grams

Pumpkin Seeds

32 grams

Pesto

(Contains Milk)

Not included in your delivery

2 tsp

Sugar

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3395 kJ
Energy (kcal)811 kcal
Fat42.5 g
of which saturates11.3 g
Carbohydrate59.4 g
of which sugars11.6 g
Dietary Fiber10 g
Protein53.2 g
Salt1.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Spoon
•Large Bowl

Instructions

Roast the Potatoes
1

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

Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Fry the Chicken
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan and season with salt and pepper. Cook until browned, 5 mins each side.

Once browned, lay the chicken onto another baking tray. Add the sliced pepper, drizzle with a little more oil and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Finish the Veg Prep
3

Meanwhile, trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto your board, face-down. Slice lengthways into 1cm thick slices - you'll fan it out later.

Get Dressed
4

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, then set your dressing aside.

Mix your Salad
5

When the potatoes, pepper and chicken have roasted, remove them from the oven and allow to cool a little. 

Once cooled, add the roasted veg to the dressing bowl with the chopped cucumber and baby leaves.

Toss together, then taste and add more salt and pepper if needed.

Pop the chicken onto a chopping board and slice widthways into 1cm thick slices. 

Finish and Serve
6

Share the salad between your serving bowls, then crumble over the Greek style salad cheese and sprinkle with the pumpkin seeds. 

Fan the sliced avocado out on top of the salad, top with the sliced chicken and finish by drizzling over the pesto. TIP: Mix the pesto with a little olive oil to get a more drizzling consistency if you'd like.

Enjoy!