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Italian Chicken Salad & Bacon Croutons

Italian Chicken Salad & Bacon Croutons

with Creamy Pesto Dressing

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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.

Tags:Under 650kcalUnder 30g carbsBBQ 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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 clove

garlic

1 punnet

cherry/snacking tomatoes

½

bake-at-home ciabatta

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

1 packet

chicken breast

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

½ packet

diced bacon

(May be present Soy)

1 bag

mixed salad leaves

½ sachet

Italian herbs

(May be present Gluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2347 kJ
Fat33.8 g
of which saturates7.8 g
Carbohydrate16.7 g
of which sugars3.1 g
Dietary Fibre4 g
Protein45 g
Sodium702 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/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.

2

In a small bowl, combine the creamy pesto dressing, a splash of water and a drizzle of olive oil. Season to taste. Set aside.

3

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.

4

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.

5

In a large bowl, combine the mixed salad leaves, cherry tomatoes, grated Parmesan cheese, bacon croutons and chicken. Drizzle with the pesto dressing.

6

Toss the Italian chicken salad. Divide between bowls to serve.