Italian Chicken Salad & Bacon Croutons

Italian Chicken Salad & Bacon Croutons

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.

Tags:Low Calorie
Allergens:GlutenSoyMilkTree NutsEgg

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

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 punnet

cherry tomatoes

2 unit


1 unit

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 packet


1 packet

chicken breast

1 sachet

Italian herbs

(May be present Gluten)

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2070 kJ
Fat30.4 g
of which saturates7.1 g
Carbohydrate17.6 g
of which sugars3.9 g
Dietary Fibre0 g
Protein36.2 g
Cholesterol0 mg
Sodium651 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.