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.
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/ Serving 4 people
/ Serving 4 people
bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
Italian herbs(May be present Gluten)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Finely chop the garlic (or use a garlic press). Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Tear the bake at-home ciabatta into 1cm chunks. Roughly chop the bacon. Cut the chicken breast into 2cm chunks. In a large bowl, combine the chicken, garlic and Italian herbs. Season with salt and pepper, drizzle with olive oil and toss to coat.
In a small bowl, add the creamy pesto dressing, 2 tsp of water and a drizzle of olive oil. Season with salt and pepper and mix well.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook, stirring occasionally, until starting to turn golden, 2-3 minutes. Add the ciabatta and cook, stirring occasionally, until golden and crisp, 4-5 minutes. Season to taste with salt and pepper, then transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the herbed chicken and cook, tossing, until cooked through, 5-6 minutes.
In a large bowl, add the mixed salad leaves, cherry tomatoes, cucumber, grated Parmesan cheese, bacon croutons and herbed chicken. Toss to combine, then drizzle with the pesto dressing. TIP: You can serve the chicken on the side if the kids would prefer!
Divide the Italian chicken salad between bowls.