Italian Chicken and Rocket Salad

with Balsamic Dressing
Delicious Italian flavours!
1,816 Reviews
Cals 613 · Prot 55 · Carbs 26 · Fat 31
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Italian Chicken and Rocket Salad with Balsamic Dressing
Delicious Italian flavours!
1,816 Reviews
Cals 613 · Prot 55 · Carbs 26 · Fat 31
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Chicken breast
300 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Shallots
1 Piece
Sun dried tomatoes
60 Grams
Cherry tomatoes
150 Grams
Mozzarella ball 4*
125 Grams
Fresh mint
10 Grams
Almond flakes 2*
30 Grams
Rocket
80 Grams
Kalamata olives
40 Grams
Chilli flakes
2 Grams
Dressing
Garlic cloves
1 Piece
Olive oil
2 Tbsp
Wholegrain mustard 13*
15 Grams
Balsamic vinegar 14*
15 ML
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *2 Tree Nuts, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry chicken

1 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Slice the cooked chicken thinly.
Prep

2 Prep

Meanwhile, peel and mince the garlic. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-dried tomatoes. Halve the cherry tomatoes. Drain and tear the mozzarella into bite-size pieces. Pick the mint leaves.
Make dressing

3 Make dressing

Add the garlic (don't like raw garlic? Go easy!), shallots, olive oil, mustard, balsamic vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
Tip! Make the dressing a few hours ahead, this will lessen the shallots' harsh flavour.
Toast almonds

4 Toast almonds

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
Toss

5 Toss

Place the rocket, Kalamata olives, cherry tomatoes, sun dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.
Serve

6 Serve

Arrange the salad among plates, top with the sliced chicken breast, dot with the torn mozzarella and garnish with the almond and chilli flakes (spicy!).
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