Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2553 / 610
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Meanwhile, peel and mince the garlic. Peel and finely slice the shallots (see pro tip). Roughly chop the sun-driedtomatoes. Halve the cherry tomatoes. Drain and tear the mozzarella into bite-size pieces. Pick the mint leaves.
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.
4 Toast almonds
Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
Place the rocket, Kalamata olives, cherry tomatoes, sun dried tomatoes and mint leaves in a large bowl and drizzle with the dressing. Toss.
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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