• 130 g baby leaf spinach
  • 100 g mixed leaf salad
  • 2.5 tbsp olive oil
  • 460 g cooked chicken breast fillet, thinly sliced
  • 1 yellow pepper, deseeded and sliced
  • 180 g cherry tomatoes, halved
  • 4 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • 0.5 small white baton, cut into thin slices
  • 125 g mozzarella, sliced
  • 1 avocado, peeled, destoned and chopped


  1. 1

    Toss the spinach and salad leaves together. Divide between four serving bowls and set aside.

  2. 2

    Heat ½ tbsp of the oil in a frying pan, add the chicken and fry for 6-8 minutes until cooked through with no pink remaining. Remove with a slotted spoon, cover and keep warm. Add 1 tbsp of the oil to the pan and fry the pepper for 3-4 minutes, adding the tomatoes after 2 minutes. Remove with a slotted spoon and keep warm.

  3. 3

    Stir the vinegar, honey and remaining oil into the pan, and simmer for 1-2 minutes until syrupy. Season with freshly ground black pepper.

  4. 4

    Meanwhile, preheat the grill and toast the baton slices. Top with the mozzarella and grill for a further 1-2 minutes until the cheese is golden and bubbling.

  5. 5

    Scatter the avocado, chicken, pepper and tomatoes over the salad, then top each with two cheese croûtes. Drizzle over the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 2349kj 561kcal 28%
  • Fat 22.7g 32%
  • Saturates 7.3g 37%
  • Sugars 14.0g 16%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

39.3g carbohydrate 6.2g fibre 46.7g protein

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