Summery 'Mozza-nella' and Chicken Breast Salad
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Summery 'Mozza-nella' and Chicken Breast Salad

Summery 'Mozza-nella' and Chicken Breast Salad

with Pickled Shallots and Tomato Vinaigrette

If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic-flavoured croutons soak up all the best summer produce.

Tags:
Quick
Allergens:
Milk
•Barley
•Wheat
•Soy
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Bocconcini Cheese

(Contains Milk)

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

56 g

Arugula and Spinach Mix

1 unit(s)

Stone Fruit

1 unit(s)

Tomato

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

1 unit(s)

Mini Cucumber

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

1 unit(s)

Shallot

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Chicken Breasts

Not included in your delivery

1 tsp

Oil*

2.25 tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber6 g
Protein60 g
Cholesterol155 mg
Sodium1240 mg
Trans Fat0.4 g
Potassium1250 mg
Calcium850 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl
•Large Bowl

Cooking Steps

Pickle shallots
1
  • Peel, then cut shallot into 1/8-inch slices.
  • Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Cut and toast croutons
2
  • Halve ciabatta horizontally, then cut into 1/2-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add garlic spread, swirling pan until melted, 30 sec.
  • Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. Use the same pan to cook chicken in step 4. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
  • Transfer to a plate.
Prep
3
  • While croutons toast, thinly slice cucumber.
  • Cut tomato into 1/2-inch peices. 
  • Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
  • Cut or tear mozzarella into 1/2-inch pieces.
  • Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
Cook chicken and make tomato vinaigrette
4
  • Pat chicken dry with paper towels. Season with salt and pepper. Heat the same pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
  • Meanwhile, add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
Finish and serve
5
  • Strain pickled shallots
  • Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
  • Add croutons. Toss to coat.
  • Thinly slice chicken.
  • Divide panzanella between bowls.
  • Top with mozzarella-stone fruit mixture and chicken.
  • Drizzle remaining pesto overtop.
Modularity Step (under step 4)
6

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat the same pan used for the croutons over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** 

Modularity Step (under step 5)
7

Thinly slice chicken. Top plates with chicken.

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