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Salad with Chicken and Pesto Dressing

Salad with Chicken and Pesto Dressing

with Greek-style cheese, giant couscous and fresh vegetables | 2 servings

0.0(0)

Calories

:

559 kcal

Protein

:

25.4g protein

Difficulty

:

Easy

Recipe

Allergens:

Tarwe
Gluten
Cashewnoten
Melk (inclusief lactose)
Mosterd
Soja
May contain traces of allergens
Pinda's
Noten

Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 2 people

1 piece

Chicken breast

100 g

Spinach

1 piece

Bell pepper

125 g

Red cherry tomatoes

1 sachet(s)

Greek-style spice mix

75 g

Giant couscous

(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)

40 g

Green pesto

(Contains: Pinda's, Noten, May contain traces of allergens, Cashewnoten, Melk (inclusief lactose))

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

2 tablespoon

Extra virgin olive oil

½ tablespoon

Red wine vinegar

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2340 kJ

Calories559 kcal

Fat34.4 g

Saturated Fat8.3 g

Carbohydrate35.3 g

Sugar8.3 g

Dietary Fiber6.4 g

Protein25.4 g

Salt1.2 g

Potassium753 mg

Calcium63.2 mg

Iron1.6 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

•Bowl

•Tall-Sided Pan

•Pan with Lid

•Small Bowl

Cooking Steps

Fry the chicken

1

Boil plenty of water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
Cut the chicken breast filet into cubes, then add it to a bowl.
Mix in half of the Greek-style spice mix and season with salt and pepper.
Heat the sunflower oil in a frying pan over medium-high heat. Fry the chicken for 5 - 6 minutes until done, then remove from the pan and set aside.

Prepare the vegetables

2

Dice the bell pepper.
Quarter the cherry tomatoes.
Roughly chop the spinach.
In a small bowl, add the extra virgin olive oil, pesto, red wine vinegar and the rest of the Greek-style spices. Mix well and season with salt and pepper.

Make the salad jars

3

Crumble the Greek-style cheese.
Pour the dressing into two jars.
Add the ingredients to the jars in the following order: bell pepper, cherry tomatoes, giant couscous, spinach, chicken and Greek-style cheese (see Tip).

Tip: by following the above order, the ingredients will not get soggy. The salad will stay fresh for you to enjoy during the day or later that week!

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