Italian Chicken and Rocket Salad

Name: Italian Chicken and Rocket Salad with Balsamic Dressing
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Shallots; 60 Grams of Sun dried tomatoes; 150 Grams of Cherry tomatoes; 125 Grams of Mozzarella ball; 10 Grams of Fresh mint; 30 Grams of Almond flakes; 80 Grams of Rocket; 40 Grams of Kalamata olives; 2 Grams of Chilli flakes; 1 Piece of Garlic cloves; 2 Tbsp of Olive oil; 15 Grams of Wholegrain mustard; 15 ML of Balsamic vinegar; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper

with Balsamic Dressing

Delicious Italian flavours!

388 Reviews

Cals 626 · Prot 58 · Carbs 43 · Fat 27

Low Carb

20 min

Italian Chicken and Rocket Salad with Balsamic Dressing

Delicious Italian flavours!

388 Reviews

Cals 626 · Prot 58 · Carbs 43 · Fat 27

Low Carb

Ingredients

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 1*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, *1 Peanuts, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2620 / 626
Fats (g)	27.1
of which saturated (g)	9.4
Carbohydrates (g)	43
of which sugars (g)	24.8
Fibers (g)	9.6
Proteins (g)	57.8
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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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