with Fetta & Cherry Tomatoes
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet apple, chicken breast and snacking tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter.
Allergens
Utensils
Tags
Chicken breast
330 g
Snacking tomatoes
1 packet
Basil pesto
1 packet
Cucumber
1
Red Apple
1
Fetta Cubes
1 packet
Spinach & Rocket Mix
1 packet
Olive oil
1 drizzle
Balsamic vinegar
1 drizzle
• See ‘Top Steak Tips!’ (below left).
• Halve snacking tomatoes.
• Slice apple (see ingredients) into thin wedges.
• Thinly slice cucumber into rounds
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and apple with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Slice chicken if preferred.
• Divide chicken and sweet apple salad between plates. Top chicken with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
1810
kJ
Energy (kJ)
434
kcal
Calories
24.1
g
Fat
4.9
g
of which saturates
10.5
g
Carbohydrate
6.6
g
of which sugars
5.2
g
Dietary Fibre
42.6
g
Protein
0
mg
Cholesterol
441
mg
Sodium
