Roast Potato, Bacon, Chicken Breast and Crispy Kale Salad

Name: Roast Potato, Bacon, Chicken Breast and Crispy Kale Salad with Honey and Balsamic Glaze
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 1 unit(s) Red Onion; 2 unit(s) Carrot; 1 unit(s) Garlic Clove**; 1 sachet(s) Ground Cumin; 30 grams Honey; 90 grams British Smoked Bacon Lardons; 12 milliliter(s) Balsamic Glaze; 100 grams Chopped Kale; 260 grams Diced British Chicken Breast

with Honey and Balsamic Glaze

Recipe Development TeamPublished on April 20, 2023

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This delicious Roast Potato, Bacon, Chicken Breast and Crispy Kale Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:

Sulphites

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

2 unit(s)

Carrot

1 unit(s)

Garlic Clove**

1 sachet(s)

Ground Cumin

30 grams

Honey

90 grams

British Smoked Bacon Lardons

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

100 grams

Chopped Kale

260 grams

Diced British Chicken Breast

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2444 kJ

Fat13.9 g

of which saturates3.9 g

Carbohydrate70.6 g

of which sugars28.6 g

Dietary Fibre10.6 g

Protein47.7 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Bowl

•Pan

Cooking Instructions and Tips

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once they've been crushed.

Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press).

Pop the carrots and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the cumin and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Toss to coat, then spread out in a single layer.

Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.

Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.

Once the carrots and onion are cooked, remove from the oven. Lay the kale on top, then drizzle with oil and season with salt and pepper. Bake until crispy, 5-7 mins.

When ready, toss together the smashed potatoes, roasted veg, lardons and sticky pan juices on one baking tray, then share the salad between your bowls.

Enjoy!