with hot honey mustard dressing and edamame
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salad Leaves
120 grams
Irish Bacon
130 grams
Dried Chilli Flakes
2 sachet(s)
Ciabatta
2 unit(s)
Honey Mustard Dressing
1 sachet(s)
Tomato
2 unit(s)
Frozen Edamame Beans
80 grams
Diced Irish Chicken Breast
260 grams
Cucumber
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop or tear the ciabatta into roughly 2cm chunks.
- Pop onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
- Bake until crispy and golden brown, 4-5 mins.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Once cooked, roughly chop the bacon.
- Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Cut the tomato into 2cm chunks.
- Trim the cucumber and quarter lengthways. Chop widthways into small chunks.
- In a large bowl, mix the honey mustard dressing with the chilli flakes.
- Toss the chicken, cucumber, bacon, salad leaves, edamame, tomato and croutons together with the dressing.
- Season to taste with salt and pepper.
- Divide between bowls and serve.
2403
kJ
Energy (kJ)
574
kcal
Energy (kcal)
25.9
g
Fat
6.7
g
of which saturates
35
g
Carbohydrate
8.1
g
of which sugars
5.8
g
Dietary Fiber
52.2
g
Protein
0
mg
Cholesterol
6.57
g
Salt
