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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bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
diced bacon(May be present Soy)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
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.