Creamy Pesto Dressed Bacon, Chicken Breast and Potato Salad
with Green Beans and Baby Gem
This Creamy Pesto Dressed Bacon, Chicken Breast and Potato Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
450
Potatoes
2
Medium Tomato
150
Green Beans
1
Baby Gem Lettuce
90
British Smoked Bacon Lardons
50
Fresh Pesto
(Contains Milk)
64
Mayonnaise
(Contains Egg, Mustard)
260
Diced British Chicken Breast
7.5
Pumpkin Seeds
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, cut the tomato into 2cm pieces.
Add the olive oil for the dressing (see pantry for amount) to a large bowl. Season with salt and pepper, then mix well. Stir the tomatoes into the dressing, then set aside.
Trim and halve the green beans. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and fry until golden brown on the outside, 4-5 mins. Add the bacon lardons to the pan and stir-fry for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.
Once cooked, transfer the lardons to a small bowl and set aside the pan, keeping the bacon fat.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Meanwhile, pop your frying pan back on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
Once cooked, add the beans to the tomato bowl along with the pesto and mayo. Gently mix together until everything is combined.
Once the potatoes are cooked, remove them from the oven.
Add the lettuce and smashed potatoes to the bowl of dressed veg and toss to coat.
Share the salad between your bowls and sprinkle over the crispy lardons and pumpkin seeds (see ingredients for amount) to finish.
Enjoy!
