Pesto Chicken and Mozzarella Salad
with spinach and balsamic glaze
This spinach-based salad contains many exciting elements. Oregano-coated chicken provides protein while also creating a herbaceous taste that compliments the pesto dressing beautifully. Roasted pepper, juicy tomatoes and fresh mozzarella also make an appearance.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 unit(s)
Bell Pepper
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains Milk)
1 sachet(s)
Green Pesto
(Contains Milk)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 sachet(s)
Dried Oregano
60 grams
Baby Spinach
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Pop the pepper onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
- In a bowl, mix the chicken with oregano, salt, pepper and a drizzle of oil.
- When the pepper has cooked for 5 mins, pop the chicken onto the same baking tray.
- Bake until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Cool after cooking.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- When the chicken and pepper have 8 mins left to cook, pop the hazelnuts onto the same tray. Cook until toasted, 6-8 mins.
- Meanwhile, cut the tomato into 2cm chunks.
- Make your dressing by mixing pesto, ½ tsp sugar, ¼ tsp salt and 2 tbsp oil (double all for 4p) in a large bowl.
- Add spinach, chicken, pepper and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
- Bash the hazelnuts or roughly chop.
- Divide the pesto chicken salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Crack some black pepper onto the cheese.
- Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.
