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 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 30g carbsBBQ 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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 punnet

cherry/snacking tomatoes


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/Gluten)

1 packet

grated Parmesan cheese


Not included in your delivery


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
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/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.