Italian Chicken Salad & Bacon Croutons

Name: Italian Chicken Salad & Bacon Croutons with Creamy Pesto Dressing
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 punnet Snacking Tomatoes; ½ Bake-At-Home Ciabatta; 1 packet chicken breast; 1 packet creamy pesto dressing; ½ packet diced bacon; 1 bag mixed salad leaves; ½ sachet Italian herbs; 1 packet grated Parmesan cheese

with Creamy Pesto Dressing

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How to improve golden, fragrant croutons? Just add bacon, of course! Sprinkle them over a hearty salad of succulent chicken, crisp greens and a creamy pesto dressing to make a fresh-tasting feast that'll be loved by all.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Eggs

•Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 punnet

Snacking Tomatoes

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

chicken breast

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

½ packet

diced bacon

(May be present: Milk, Soy.)

1 bag

mixed salad leaves

½ sachet

Italian herbs

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2329 kJ

Fat33.2 g

of which saturates7.6 g

Carbohydrate17.1 g

of which sugars1.3 g

Protein46.5 g

Sodium761 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. Halve cherry tomatoes. • Tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • Cut chicken breast into 2cm chunks. • In a large bowl, combine garlic, Italian herbs (see ingredients) and a drizzle of olive oil. Add chicken. Season with salt and pepper, then toss to coat.

• In a small bowl, combine creamy pesto dressing, a splash of water and a drizzle of olive oil. • Season to taste. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon (see ingredients), breaking up with a spoon, until starting to turn golden, 2-3 minutes. • Add ciabatta and cook, stirring occasionally, until golden and crisp, 4-5 minutes. • Season, then transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a second large bowl, combine mixed salad leaves, cherry tomatoes, grated Parmesan cheese, bacon croutons and chicken. • Drizzle with pesto dressing.