Mediterranean Glazed Double Chicken & Pesto Salad
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Mediterranean Glazed Double Chicken & Pesto Salad

Mediterranean Glazed Double Chicken & Pesto Salad

with Semi-Dried Tomatoes & Hummus

We're in our light and bright era so only a salad will do! This basil pesto-laced kale number is truly something special. With herby and honey-glazed chicken, semi-dried tomatoes, crunchy pepitas and hummus, this salad has punch in every bite!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:
Milk
•Sulphites
•Sesame

The quantities provided above are averages only.

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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

garlic & herb seasoning

2 packet

chicken thigh

1

cucumber

1 packet

kale

1 packet

basil pesto

(Contains Milk;)

1 packet

mixed salad leaves

1 packet

semi-dried tomatoes

(Contains Sulphites;)

1 packet

hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

pinch

chilli flakes

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3510 kJ
Calories838 kcal
Fat53.1 g
of which saturates9.3 g
Carbohydrate17.5 g
of which sugars7.6 g
Dietary Fibre12.1 g
Protein71.2 g
Sodium1098 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add the honey and a splash of water, turning chicken to coat.

TIP: Cook in batches if your pan is getting crowded.

2
2

• Meanwhile, thinly slice cucumber into half-moons. Tear kale leaves from the stems then thinly slice, discarding stems.

3
3

• In a large bowl, combine basil pesto, a drizzle of vinegar and olive oil. • Add kale, mixed salad leaves, semi-dried tomatoes and cucumber, tossing to coat. Season to taste.

4
4

• Slice chicken. • Divide pesto salad between bowls. Top with Mediterranean glazed chicken and hummus. • Sprinkle over pepitas and a pinch of chilli flakes (if using). Enjoy!