Tuesday, 21 January 2014
Recipe | Warm Chicken Pesto Salad
Hi lovelies! Sorry it's been awhile in between posts. I've been moving house and have been internetless. I made this salad for dinner a couple of nights back and it was a really tasty, fresh and satisfying feed. Thought I'd post it up because I tend to prefer salads in the warmer weather.
1 Chicken breast
Seedless green grapes
Salt and Pepper
For the dressing
Fresh basil pesto
Squeeze of lemon juice
First up I thinly sliced the chicken breast and leave it to briefly marinate in a mixture of ground coriander and lemon juice. I find the lemon helps keep the meat tender during cooking.
Set the chicken to sit and chop up your remaining salad ingredients. I added 2 handfuls of mixed salad leaves, half of a continental cumber, and a handful seedless grapes, halved.
I'm afraid I didn't use exact measurements for the dressing however just mix olive oil, balsamic vinegar, a squeeze of lemon juice and around 2 teaspoons of pesto and set aside.
I chose to fry the chicken breast over a high heat, but you could also steam it if you preferred. Once the chicken has begun to brown remove from the heat and transfer to a bowl.
Pour over the pesto dressing and ensure the chicken is throughly coated in the mixture.
I also opted to wilt the kale with the remaining heat in the pan and a splash of water. This step is entirely optional, but I prefer the texture of kale when it has been slightly cooked.
Combine the chicken, kale and salad ingredients and toss thoroughly.
I tend to make up two individual salads one for dinner that night, and one for lunch the next day so I divide up the chicken between the two.
This makes a filling salad perfect for the hot summer nights we're currently having. You might be sceptical about the grapes, but they make for a really great contrast to the pesto.
What are your favourite summer salads?