Chicken Pesto Salad (LC)
Ingredients
1 ½ tbsp green pesto
Juice and zest of ½ a lemon
1 garlic clove, crushed
Black pepper to taste
1 chicken breast
1 tsp olive oil
1 tsp pine nuts
Handful of mixed salad leaves
3 cherry tomatoes, quartered
½ pepper (any colour), thinly sliced
25g cucumber, diced into bite sized pieces
10g feta cheese, crumbed
Instructions:
Mix the pesto, lemon juice, lemon zest and garlic in a medium bowl and season with black pepper to taste.
Add the chicken breast to a bowl and coat in half of the pesto mixture. Allow to marinate for 30 minutes in the fridge.
Heat the olive oil in a non-stick frying or griddle pan over a medium-high heat. Cook for the chicken for 15-20 minutes, or until browned and cooked through.
Heat a small frying pan on a low heat. Toast the pine nuts for a few minutes. Keep an eye on them as they brown quickly.
Mix the salad leaves, tomatoes, peppers and cucumber in a bowl.
To serve, slice the chicken and place on top of the salad. Sprinkle over the feta cheese and pine nuts and drizzle over the remaining pesto mixture.
Recipe Adjustments
Want to make recipe vegetarian? Remove the chicken and add any vegetarian alternative protein using the food swap list.
