Salad with Chicken and Pesto Dressing
with feta, giant couscous and fresh vegetables | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 unit
Chicken breast
100 g
Spinach
1 unit
Bell pepper
125 g
Red cherry tomatoes
1 sachet(s)
Greek-style spice mix
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
50 g
Feta
(Contains Milk)
40 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
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
Utensils
Cooking Steps
- 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.
- 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.
- Crumble the feta.
- 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 feta (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!