Recipe

Pesto Chicken Salad

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Pesto Chicken Salad

Deliciousness in under 20 minutes. Pesto and mayo mix on pan roasted free range chicken breasts served on a bed of rocket. So simple, easy and yummy!




Ingredients to serve 2

  • 60ml x mayonnaise
  • 60ml x basil pesto
  • 3 x free range chicken breasts
  • 40g x rocket
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 120ml x mayonnaise
  • 120ml x basil pesto
  • 6 x free range chicken breasts
  • 80g x rocket
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Place a large frying pan or griddle pan on medium to high heat. Lay the chicken breasts out on a chopping board and drizzle with a little olive oil. Using your hands, rub the oil all over the chicken on both sides until well coated. Then season both sides with freshly ground salt and pepper.

Step 2

When the pan is hot (it should be hot enough that the chicken sizzles when it hits the pan), sear the chicken in the pan for about 7 minutes on each side until cooked. Remove from heat and set aside to cool. Using a very sharp knife cut the chicken into thin slices.

Step 3

In a large bowl, add the mayonnaise, basil pesto, and a little freshly ground salt and pepper. Mix well. Add the chicken slices and toss to coat.

Step 4

To serve, make a bed of rocket on each plate and add a serving of pesto chicken on top.