Speedy Pesto Pulled Chicken Salad

with Mozzarella

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low-carb
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Instructions

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1 Toast almonds

Toast almond flakes in a hot, dry pan for 1 min or until starting to brown. Remove from the pan and set aside. Reserve the pan.

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2 Prep

Halve the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper, and tear it to pieces. Wash and dry the spinach. Chop the Romaine lettuce. Place the lot in a bowl. Drizzle with olive oil, and season with salt and black pepper

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3 Pesto chicken

Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the pulled chicken and cook for 5 min or until warmed through. Once warm, turn off the heat and add the pesto. Toss.

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4 Parmesan

Meanwhile, using a peeler, shave the Parmesan into shards. 

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5 Serve

Divide the salad and the pesto chicken among plates. Garnish with the Parmesan shavings and toasted almond flakes.

Tips for fussy eaters

Serve the chicken with pasta and melted mozzarella cheese.

Pro tip

Perfect for your lunch box the next day!

This extremely quick and easy dinner is nutritious and packed with flavours!

Cooking Time: 15 min

Cals 686 · Prot 41 · Carbs 45 · Fat 37

Gluten-Free

Ingredients

Number of people

Chicken

Pulled chicken 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Green pesto 50 Grams

Salad

Cherry tomatoes 250 Grams
Mozzarella ball 125 Grams
Baby spinach 60 Grams
Romaine lettuce 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Almond flakes 30 Grams
Parmesan 30 Grams

This extremely quick and easy dinner is nutritious and packed with flavours!

Cooking Time: 15 min

Cals 686 · Prot 41 · Carbs 45 · Fat 37

Gluten-Free

Instructions

photo

1 Toast almonds

Toast almond flakes in a hot, dry pan for 1 min or until starting to brown. Remove from the pan and set aside. Reserve the pan.

photo

2 Prep

Halve the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper, and tear it to pieces. Wash and dry the spinach. Chop the Romaine lettuce. Place the lot in a bowl. Drizzle with olive oil, and season with salt and black pepper

photo

3 Pesto chicken

Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the pulled chicken and cook for 5 min or until warmed through. Once warm, turn off the heat and add the pesto. Toss.

photo

4 Parmesan

Meanwhile, using a peeler, shave the Parmesan into shards. 

photo

5 Serve

Divide the salad and the pesto chicken among plates. Garnish with the Parmesan shavings and toasted almond flakes.

Tips for fussy eaters

Serve the chicken with pasta and melted mozzarella cheese.

Pro tip

Perfect for your lunch box the next day!

Ingredients

Number of people

Chicken

Pulled chicken 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Green pesto 50 Grams

Salad

Cherry tomatoes 250 Grams
Mozzarella ball 125 Grams
Baby spinach 60 Grams
Romaine lettuce 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Almond flakes 30 Grams
Parmesan 30 Grams
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