HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Chicken Salad & Bacon Croutons
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:Kid FriendlyUnder 650kcal
Allergens:GlutenSoyMilkTree NutsEgg

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 punnet

cherry tomatoes


bake-at-home ciabatta

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

1 packet

chicken breast

½ sachet

Italian Seasoning

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

½ packet

diced bacon

(May be present Soy)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery


Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2459 kJ
Fat37.5 g
of which saturates8.9 g
Carbohydrate16.8 g
of which sugars3.2 g
Protein43.8 g
Sodium717 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. Halve the cherry tomatoes. Tear the bake-at-home ciabatta (see ingredients) into 1cm chunks. Cut the chicken breast into 2cm chunks. In a large bowl, combine the garlic and Italian herbs (see ingredients). Season with salt and pepper and drizzle with olive oil. Add the chicken and toss to coat.


In a small bowl, combine the creamy pesto dressing, a splash of water and a drizzle of olive oil. Season with salt and pepper and mix well.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the diced bacon (see ingredients) 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 and transfer to a medium bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


In a large bowl, add the mixed salad leaves, cherry tomatoes, grated Parmesan cheese, bacon croutons and Italian herbed chicken. Toss to combine and drizzle with the pesto dressing.


Divide the Italian chicken salad between bowls.