Mediterranean Style Chicken Breast, Chorizo and Avocado Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Style Chicken Breast, Chorizo and Avocado Salad

Mediterranean Style Chicken Breast, Chorizo and Avocado Salad

with Roasted Pepper, Greek Style Cheese and Pesto Drizzle


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


serving amount

450 grams


2 unit(s)

Chicken Breasts

1 unit(s)

Bell Pepper

(May contain Celery)

60 grams

Diced Chorizo

1 unit(s)

Baby Cucumber

1 unit(s)


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

Fresh Pesto

(Contains Milk)

Not included in your delivery

2 tbsp

Oil for Cooking

2 tsp



Nutritional information

Energy (kJ)3917 kJ
Energy (kcal)936 kcal
Fat52.8 g
of which saturates14.8 g
Carbohydrate59.7 g
of which sugars11.8 g
Protein59.3 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl



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.


Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

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

Once browned, lay the chicken onto a baking tray, add the sliced pepper to the tray, drizzle with a little more oil and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

 Wipe out the pan.


Pop the (now empty) pan back on medium-high heat with the oil (see pantry for amount).

Once the pan is 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- it all adds to the flavour).


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.

Add the cider vinegar and sugar for the dressing (see pantry for amount) to the bowl with the chorizo.

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. 

Add the roasted potatoes and pepper to the dressing bowl along 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. 


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

Serve the sliced chicken and fan the sliced avocado out on top of the salad and finish by drizzling over the pesto. TIP: Loosen your pesto first with a little olive oil if you'd prefer until you get the drizzling consistency you like.