Chicken Pesto Salad

Normally you can attribute the success of a dish to a particular ingredient. This however lets every ingredient share the stage. You can leave out one or more of the ingredients but each one adds its own voice to the choir.

Using my last salad post as a base, (Check it out HERE) make it a full lunch or dinner with these other amazing flavours. Grilled Chicken gives this the protein to fill you up. Pesto adds a whole new dimension to the original flavour of the salad. Then, my favourite bit, toasted cumin seeds and pine nuts. That flavour from the fennel seeds really boosts the overall outcome of this pretty healthy, quick lunch or dinner.

What do you need

1x chicken breast

1tsp cumin seeds

25g pine nuts

1 tbsp pesto

1x lemon

Handful of spinach or rocket (or both)

1x pre cooked beetroot

5 sun dried tomatoes halved

40g feta cheese

What you need to do

Bash your chicken breast between some cling film to make it nice and even, around 1 cm thick would be good. Season it with a little salt and pepper and then drizzle it with a little olive oil. Add the breast to a hot pan and cook for around 4 minutes on each side (this can obviously vary, just make sure your chicken is white all the way through and there are no pink bits left inside).Once it is cooked through remove it to a plate and leave it to rest.

While the chicken cooks away heat another small pan and add the cumin seeds and pine nuts. Toast them for around a minute. You are not trying to cook them and you don't want to burn them so keep an eye out. All this does is release the aromatic oils and smells out of them both to make them taste amazing.

In a small bowl mix the pesto and lemon juice together.

Now to plate up just toss the spinach and rocket onto a plate and scatter over the beetroot, sun dried tomatoes, pine nuts and cumin seeds. Crumble the feta cheese over everything. Slice your chicken breast into strips and lay on top and drizzle over the lemon pesto.

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