For this warm summer salad, you'll roast chicken breast with croutons infused with juicy cherry tomatoes. Serve with rocket, crisp green beans and a tangy mustard dressing. Delicious!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||4.6 g|
|Protein||11.1 g||38.2 g|
|Salt||0.28 g||0.97 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Add the chicken breasts to a baking tray with a drizzle of olive oil and a generous pinch of salt and pepper
Put the tray in the oven for an initial 10 min
Meanwhile, chop the cherry tomatoes in half and rip the ciabatta into large bite-sized croutons
Add the chopped tomatoes and ciabatta croutons to a bowl with the dried basil, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper
Mash the chopped tomatoes together with the croutons so that the juice soaks into the bread – these are your tomato croutons
Tip: Use a potato masher if you don't want messy hands!
Once the chicken has been in the oven for 10 min, remove the tray from the oven and surround it with tomato croutons
Tip: Cooking for 4? Use 2 trays!
Return the tray to the oven for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the juices run clear
Whilst the chicken is cooking, combine the Dijon mustard and cider vinegar with 2 tbsp [4 tbsp] olive oil, 1 tsp [2 tsp] sugar and a pinch of salt and pepper
Mix everything together – this is your dressing
Boil a kettle
Add the green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt
Bring to the boil over a high heat and cook for 3-4 min or until tender
Drain, then set aside
Once the chicken is cooked, transfer it to a clean board and shred it roughly apart using two forks – this technique is known as ‘pulling’
Serve the rocket, pulled chicken and tomato croutons on plates and top with the green beans
Drizzle over the dressing and season with a crack of black pepper