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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:Under 650kcalKid Friendly
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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1 punnet

cherry tomatoes

½

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

(ContainsMilk)

Not included in your delivery

1

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the Italian chicken salad between bowls.