Mediterranean Style Chicken Breast, Chorizo and Avocado Sunshine Salad
with Greek Style Cheese, Pesto Drizzle and Roasted Veg
A bowl of summer sun, this Mediterranean Style Chicken Breast, Chorizo 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.
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
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
British Chicken Breasts
60 grams
Diced Chorizo
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 tbsp
Oil for Cooking
2 tsp
Sugar
Nutritional information
Utensils
Instructions
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.
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.
Wipe out the pan, then pop it back on medium-high heat with the oil for cooking (see pantry for amount).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once cooked, pop it in a large bowl with the oil from the pan (this is for your dressing).
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.
In a large bowl, combine the cider vinegar, sugar (see pantry for amount) and the chorizo and its oil.
Taste and season with salt and pepper if you feel it needs it, then set your dressing aside.
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.
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!
