How to improve golden, aromatic croutons? Just add bacon, of course! Sprinkle them over a hearty salad of succulent chicken, crisp greens and a creamy pesto dressing to make a fresh-tasting feast that'll be loved by all.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
ciabatta(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts)
creamy pesto dressing(ContainsMilk, Tree Nuts, Eggs)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
Finely chop the garlic (or use a garlic press). Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Tear the ciabatta into 1cm chunks. Roughly chop the bacon. Cut the chicken breast into 2cm chunks. In a large bowl, combine the chicken breast, garlic and Italian herbs. Season with salt and pepper, drizzle with olive oil and toss to coat.
In a small bowl, add the creamy pesto dressing, 2 tsp of water and a drizzle of olive oil. Season with salt and pepper and mix well.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook, stirring occasionally, until starting to turn golden, 2-3 minutes. Add the ciabatta and cook, stirring occasionally, until golden and crisp, 4-5 minutes. Season to taste with salt and pepper and transfer the bacon and ciabatta to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until cooked through, 5-6 minutes.
In a large bowl, add the mixed salad leaves, cherry tomatoes, cucumber, grated Parmesan cheese, bacon croutons and Italian-herbed chicken. Toss to combine, then drizzle with the pesto dressing. TIP: You can serve the chicken on the side if the kids would prefer!
Divide the Italian herbed chicken salad between bowls.