Rosemary Roasted Chicken & Bacon Salad Wreath
Serves 2 | with Potatoes, Cranberries and Mustard Dressing
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. This Rosemary Roasted Chicken & Bacon Salad Wreath may look pretty enough to hang on your door, but it's much better as a centrepiece on your table! Complete with roasted potatoes, walnuts and cranberries, this salad is as tasty as it is beautiful.
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
1 bunch(es)
Rosemary
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
60 grams
British Smoked Bacon Lardons
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
40 grams
Wild Rocket
30 grams
Dried Cranberries
Not included in your delivery
2 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
c) Chop the potatoes into 1cm chunks (no need to peel).
d) Lay the chicken onto a baking tray, drizzle with oil, sprinkle over half the rosemary and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the remaining rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
b) Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Roast the potatoes on the middle shelf until golden, 25-30 mins. Turn halfway through.
a) Meanhwhile, roughly chop the walnuts.
b) When the chicken and potatoes have 10-15 mins remaining in the oven, add the bacon lardons and walnuts to the chicken tray and return to the oven for the remaining 10-15 mins.
a) While everything roasts, combine in a large bowl the cider vinegar and wholegrain mustard with the olive oil and sugar (see pantry for both amounts). Season to taste with salt and pepper.
a) Once the chicken is cooked, cut widthways into 2cm slices.
b) Add the roasted potatoes, rocket, bacon and walnuts to the mustard dressing and toss to coat.
a) Pop a glass into the centre of each of your serving plates, then divide the salad between the plates, ensuring the salad is arranged evenly around your glass.
b) Place the chicken over your salad, then sprinkle over the dried cranberries.
c) To finish your Salad Wreath, simply remove the glass from the centre of your salad!
Enjoy!
