Chicken, Serrano Ham & Mozzarella Salad
with Baby Plum Tomatoes and Pesto Dressing | Serves 2
Enjoy creamy mozzarella, salty Serrano ham and chicken breast in this speedy lunchtime salad. Scatter over premium tomatoes and finish with a drizzle of fresh pesto for a lunch to remember.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260 grams
Diced British Chicken Breast
1 ball(s)
Mozzarella
(Contains Milk)
4 slice(s)
Serrano Ham
100 grams
Baby Leaf Mix
50 grams
Fresh Pesto
(Contains Milk)
125 grams
Baby Plum Tomatoes
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
d) Once the chicken is cooked, pop to the side to cool, 5-10 mins.
a) Meanwhile, halve the tomatoes.
b) Drain and tear the mozzarella.
c) Tear the serrano ham into small pieces.
d) Add the baby leaf mix to a large bowl.
a) When you're ready to serve, top the salad leaves with the serrano ham, chopped tomatoes and mozzarella pieces.
b) Drizzle the pesto over the salad and gently toss to coat.
c) Scatter over the chicken, then share between 2 serving bowls.
Enjoy!
