Italian Chicken Salad & Bacon Croutons
with Creamy Pesto Dressing
How to upgrade crunchy croutons? Just add bacon, of course! Sprinkle them over a hearty salad of succulent chicken, crisp greens and a creamy basil and walnut pesto dressing for a fresh-tasting feast that'll be loved by all.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1 clove
garlic
1 punnet
Snacking Tomatoes
½
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
½ packet
diced bacon
(May be present: Soy, Milk. )
1 bag
mixed salad leaves
½ sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
Finely chop the garlic. Halve the cherry/snacking tomatoes. Tear the bake-at-home ciabatta (see ingredients) into bite-sized chunks. Cut the chicken breast into 2cm chunks. In a large bowl, combine the garlic, Italian herbs (see ingredients) and a drizzle of olive oil. Add the chicken. Season with salt and pepper, then toss to coat.
In a small bowl, combine the creamy pesto dressing, a splash of water and a drizzle of olive oil. Season to taste. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon (see ingredients), breaking up with a spoon, until starting to turn golden, 2-3 minutes. Add the ciabatta and cook, stirring occasionally, until golden and crisp, 4-5 minutes. Season, then transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the mixed salad leaves, cherry tomatoes, grated Parmesan cheese, bacon croutons and chicken. Drizzle with the pesto dressing.
Toss the Italian chicken salad. Divide between bowls to serve.
