Mozerellasalad

Tom Kerridge’s chicken, tomato and mozzarella salad

Crisp Parma ham takes tender chicken to the next level, topping a salad bursting with fresh flavours

, 18 December 2019

(21 votes)

Tom Kerridge’s chicken, tomato and mozzarella salad
  • 25 Mins

  • Serves: 2

  • Price: £3.06 per serving

Nutritional Info
Each 436g serving contains
  • Energy

    1769KJ

    423KCAL

    21%
  • Fat

    16.1g

    med

    23%
  • Saturates

    6.5g

    high

    33%
  • Sugars

    7.4g

    low

    8%
  • Salt

    1.13g

    low

    19%
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 2 x 180g chicken breast fillets
  • 1tbsp chopped oregano (or 1tsp dried oregano)
  • 2 slices Parma ham
  • Olive oil spray
  • 40g rocket leaves
  • 40g mixed salad leaves
  • 2 Little Gem lettuces, leaves separated and torn
  • 2 ripe tomatoes at room temperature, sliced
  • 1tbsp extra virgin olive oil
  • 1tbsp balsamic glaze
  • 125g ball light mozzarella, torn into pieces
  • Large handful basil leaves, to garnish
Method
  • Place each of the chicken breasts between 2 sheets of clingfilm. Using a rolling pin, lightly pound the thicker areas so the fillets are even, at about 2cm thick throughout.

  • Sprinkle both sides of each chicken breast with the oregano and some black pepper, then wrap in a slice of Parma ham.

  • Heat a large nonstick griddle pan or heavy frying pan on a medium-high setting. Spray the chicken a few times with the olive oil. When the griddle is hot, cook the chicken breasts for 3-4 mins each side, pressing down as they cook to ensure good contact with the pan.

  • In the meantime, put the rocket and mixed salad leaves into a large bowl. Add the Little Gem and then tomatoes. Sprinkle with black pepper, add the olive oil and balsamic glaze, then toss gently.

  • Divide the salad between 2 serving plates and scatter with the torn mozzarella. Top with the chicken breasts, season with black pepper and finish with a sprinkling of basil leaves.