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Tuesday, 1 September 2015

Pesto Chicken Salad

Pesto Chicken Salad Recipe

This makes a quick and easy meal for two. I had my family round and used it as part of a buffet. Probably one of the easiest things I have made in a long time, but it's so nice.


2-3 Chicken breasts
1 Ball mozzarella
1/2 Jar green pesto
1 Bag mixed salad leaves
1/2 Bag baby spinach leaves
Extra virgin olive oil


1. Poach the chicken (layer in a pan, cover with cold water add 1 teaspoon salt and bring to the boil. Turn down the heat, cover and simmer until the chicken in cooked, about 18 minutes).
2. Pull the chicken into strips using two forks, or tear with your hands
3. Mix the chicken with 1/2 Jar of green pesto, and allow it to cool.


Layer the leaves, top with shredded chicken, tear and add the mozzarella. Drizzle over the olive oil and a twist or three of black pepper.

The other salad sneaking into the picture is a tomato, mozzerella and basil salad. The recipe is on the Blog.

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