Gluten Free · Main Meals · Recipes · Starters

Pesto Chicken Salad


Pesto Chicken Salad

A warm salad that ticks all the boxes. It could also be served cold, but when the clouds are grey and there’s a chill in the air the warmth of this salad is perfect. There are lots of greens to add to your fibre count and if you want a lower fat version you could skip the grilled cheese.

Equipment required

1 large non stick fry pan
1 small non stick fry pan
1 large baking tray
Aluminium foil or baking paper
Large vege peeler or mandolin
Large mixing bowl
Hand blender, chopping attachment (if making the pesto)

Shopping list for 2 people

2 chicken breasts
10 cherry tomatoes
500g of asparagus
2 medium courgettes
100g of manouri cheese or halloumi
Splash of olive oil and balsamic vinegar
2 tbsp of basil pesto, homemade or store bought

Method to the madness

Pre heat the oven to 170 degrees

Line the baking tray with alfoil or baking paper. Halve the cherry tomatoes and place skin side down in the tray. Splash over a small amount of olive oil and balsamic, season. These will take about 50 minutes, I recommend finishing the prep for the salad now, but you could go sit down and relax for half an hour!

Remove the woody bottom of the asparagus, slice them in half. Use a mandolin or vege peeler to thinly slice the courgettes into ribbons

Slice the cheese to your desired thickness, I like it about 1cm thick

Slice your chicken breasts on the diagonal, about 1.5cm thick

Now your prep is done you can sit down and relax until your tomatoes are ready

Once the tomatoes are ready, turn the oven off and leave them in there to dry out a little more

Heat your large fry pan to a high heat, add a small amount of olive oil and grill the courgettes, once they are done grill the asparagus, set to the side

Grill your chicken in the same pan on a medium heat, in the mean time heat the small pan to a medium/high heat and grill the cheese

A minute before the chicken is done add the pesto and stir through, you can add as much as you like here. The pesto forms the dressing for the salad with the juice of the tomatoes. The quantity given is just a guideline

Place all the ingredients in a large bowl and mix through. ENJOY!


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