Warm Roast Potato, Chicken, Bacon and Crispy Kale Salad
with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
Fall in love with salads again with our Warm Roast Potato, Chicken, Bacon and Crispy Kale Salad. Roasting potatoes, onion, carrots and kale in the oven means the only thing you have to do is fry off the chicken and bacon for a deliciously savoury meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 unit(s)
Garlic Clove
30 grams
Honey
1 sachet(s)
Ground Cumin
100 grams
Chopped Kale
90 grams
British Smoked Bacon Lardons
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
240 grams
Diced British Chicken Breast
Nutritional information
Utensils
Instructions
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 (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 and half the honey, season with salt and pepper, then sprinkle over the cumin. 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.
When ready, remove the carrot and onion tray from the oven. Lay the kale on top of them, drizzle with a bit more oil. Return the tray to the oven and bake until the kale is crispy, 4-6 mins more.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the diced chicken and fry until browned all over, 5-6 mins.
Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Cook so there's no pink in the middle of the chicken.
Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.
When ready, toss together the smashed potatoes, roasted veg, chicken, lardons and sticky pan juices in your largest baking tray.
Share the salad between your bowls.
Crumble over the Greek style salad cheese and sprinkle over the flaked almonds to finish.
