Chicken and Blue Cheese Salad
with parsley and sweet chilli dressing
This warm chicken salad is filled with fresh veg and al dente orzo, meaning it's healthy yet satisfying at the same time. If you're a lover of blue cheese this salad will be a hit, but even if you're not there's still something for everyone to enjoy in this easy recipe.
Ingredients
55 grams
Blue Cheese
(Contains Milk)
5 grams
Parsley
1 pack(s)
Chickpeas
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Tomato
1 sachet(s)
Hello Muscat
(Contains Celery)
½ sachet(s)
Dried Thyme
260 grams
Diced Chicken Breast
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a pot of salted water for the orzo.
- Add the orzo and muscat to the boiling water then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken with half the dried thyme (double for 4p), salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Meanwhile, chop the tomato into 2cm chunks.
- Roughly chop the parsley (stalks and all).
- Drain and rinse the chickpeas in a sieve.
- In a large bowl for the salad, mix the sweet chilli sauce with half the parsley and a drizzle of oil. Season to taste with salt and pepper.
- Fluff up the orzo with a fork and toss with the tomato, chickpeas and sweet chilli dressing.
- Divide the orzo between bowls or plates.
- Crumble the blue cheese over.
- Top with the golden chicken.
- Garnish with the remaining parsley.
TIP: If you're not a fan of blue cheese this dish will still be delicious without!
