Quick and easy to make and jampacked with flavour, this Grilled Chicken Pesto Salad will soon become one of your favourite meals. Enjoy reasonably. You have been warned!
- 1 chicken breast
- 2 tbsp fresh basil pesto (see the recipe)
- Small avocado sliced, optional
- 2 handfuls of ripe baby tomatoes
- 2 handfuls of baby spinach or mixed salad leaves
- 1 tbsp of pine nuts
- 100g of Greek feta
- 1 tsp extra virgin olive oil (plus extra for frying)
- 1 tsp quality balsamic vinegar
- 1 tsp honey, optional
- Sea salt
- Cook the chicken
Cut the chicken breast into thick slices and grill on a hot griddle pan or gently fry in a few drops of olive oil in a skillet for 3 to 5 minutes, turning halfway. Add the pine nuts when you turn the chicken over. Be sure to check to make sure that the chicken is cooked all the way through and that it is a beautiful golden colour.
- Make the dressing,
In a small glass bowl, stir the oil, vinegar and honey (optional) together with a teaspoon until well-blended. If you prefer, you can substitute the balsamic vinegar with juice from lemon.
- Prepare the salad
Add the cooked chicken, salad leaves, tomatoes and sliced avocado into a salad bowl. Add the salad dressing and toss everything together. Serve with some cheese scattered on top.
Fresh Basil Pesto Recipe notes
If using the juice of a lemon, be sure us a lemon squeezer or fine wire food strainer to catch any pips. You can also replace the baby tomatoes with sundried tomatoes for a different texture.
Be sure to use a good quality free-range organic chicken breast for a flavourful dish. What's more, the chicken will be juicier and won't dry out when grilled or fried.