Speedy Italian Style Chicken & Mozzarella Salad
with Fresh Pesto, Pine Nuts and Balsamic Glaze | Serves 2
Bring flavours of Italy to your lunchtime with this simple yet oh-so-delicious salad. Rocket is topped with chunks of tomato, mozzarella and pesto coated chicken. Finish the salad with balsamic glaze and a scattering of pine nuts to elevate this tasty meal.
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
1 unit(s)
Medium Tomato
1 ball(s)
Mozzarella
(Contains Milk)
4 unit(s)
British Chicken Thighs
32 grams
Fresh Pesto
(Contains Milk)
80 grams
Wild Rocket
24 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
15 grams
Pine Nuts
Nutritional information
Utensils
Instructions
a) Cut the tomato into 1cm chunks.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
a) Pop your cooked chicken slices in a large bowl.
b) Stir the fresh pesto through the chicken until evenly coated.
a) Divide the rocket between 2 serving bowls and top with the chopped tomatoes, mozzarella pieces and pesto chicken.
b) Drizzle over the balsamic glaze and scatter over the pine nuts to finish.
