Chicken, Mozzarella and Roasted Red Pepper Salad

Ingredients:

Recipe serves 4

For the chicken:

  • 480g chicken breast, cut into strips (1/2-1 inch thick)
  • 1 tbsp olive oil
  • 2 tsps celery salt
  • 2 tsps garlic granules
  • 3 tsps Italian herbs
  • Sea salt and black pepper

For the salad:

  • 160g cherry tomatoes, halved
  • Bag of rocket (mine was 60g, you can add more if you like though)
  • 180g roasted red peppers (from a jar), sliced
  • 200g fresh mozzarella

For the croutons:

  • 160g bread – get a fresh, uncut loaf then cut into chunky cubes 
  • 3 tsps coconut oil
  • 3 tsps Italian herbs
  • 2 tsps garlic granules
  • 1 tsp sea salt
  • 1 tsp black pepper

For the dressing:

  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar 

Recipe:

  1. Start by marinating the chicken in the oil, celery salt, garlic granules, Italian herbs, salt and pepper in a bowl.
  2. Cook the chicken in the oven at 190C/375F/Gas mark 5 for about 10 minutes or until cooked then set aside.
  3. Now turn your oven up to 220C/450F/Gas mark 8. For the croutons, melt the coconut oil in a bowl then add to a larger bowl with the chunks of bread.
  4. Give this a good stir then add the Italian herbs, garlic granules, salt and pepper. Cook in the oven for 8 minutes or until the croutons have crisped up to your liking. Set these aside to cool.
  5. Mix your cherry tomatoes, roasted red peppers, rocket and chicken in a large serving bowl. Tear on your fresh mozzarella and sprinkle over the croutons.
  6. Lastly, mix the dressing ingredients together – If you need more dressing then just mix equal parts of Olive oil and balsamic vinegar. Then serve your salad!
Calories per servingProteinCarbsFat
54544g25g29g
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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