with carrot salad
Warm and soft naans fresh from the oven are topped with all sorts of good stuff in this simple recipe. With pesto chicken, soft and sweet shallot and fresh salad on the menu, there's something for everyone in this fun-to-assemble dish.
Allergens
Utensils
Tags
Naan
2 unit(s)
Diced Irish Chicken Breast
520 grams
Green Pesto
30 grams
Balsamic Glaze
1 sachet(s)
Creme Fraiche
110 grams
Italian Herbs
0.5 sachet(s)
Shallot
1 unit(s)
Salad Leaves
40 grams
Carrot
1 unit(s)
Mayo
2 sachet(s)
Red Wine Vinegar
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Place a large pan over medium-high heat with a drizzle of oil.
- Halve, peel and thinly slice the shallot.
- Add the shallot, chicken and half a sachet of Italian herbs (per 2P) to the pan. Season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Meanwhile, trim the carrot, then coarsely grate (no need to peel).
- Just before serving, toss the salad leaves and carrot with mayo, vinegar and a drizzle of oil.
- Season to taste with salt and pepper.
- Place naans onto a baking tray.
- Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
- Once the chicken is cooked, remove the pan from the heat and stir in the pesto and creme fraiche.
- Season to taste with salt and pepper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Load the warm naans with the pesto chicken.
- Drizzle over the balsamic glaze,
- Serve the salad alongside.
3864
kJ
Energy (kJ)
924
kcal
Energy (kcal)
34.5
g
Fat
10.7
g
of which saturates
74.4
g
Carbohydrate
11.7
g
of which sugars
4.2
g
Dietary Fiber
76.9
g
Protein
0
mg
Cholesterol
2.39
g
Salt
