ITALIAN CHICKEN SALAD
With beans, tomatoes & fresh pesto
Serves 4 , Ready in 30 Minutes
Italian chicken salad with beans, tomatoes and fresh pesto
I love this recipe when I need something fresh and healthy that doesn’t take too much prep. It’s a great one for packed lunches too.
A simple oven roasted chicken breast, with a refreshing tomato and bean salad, topped off with a herby pesto drizzle. It’s sunshine on a plate!
You’ll likely have a lot of pesto left over but no worries, you can use it up with some pasta or in sandwiches.
You’ll see that I also don’t have specific quantities for the pesto and that’s because I always freestyle it and make it to my taste that day (sorry, not sorry).
You’ll see in the picture I’ve also served this with potatoes to bulk this out, which you’re also welcome to do, but it’s also a great meal without if you’re looking for something lighter.
If you do want to add potatoes, parboil them before chopping them small and roasting with the chicken.
Italian chicken salad with beans, tomatoes and fresh pesto
INGREDIENTS
For the chicken:
4 Chicken Breasts
Dried oregano
Salt & pepper
Olive oil
For the salad:
400g tinned cannellini beans, drained & rinsed
250g mixed colour baby tomatoes, chopped
60g pea shoot salad
Small handful basil, chopped
Olive oil
For the pesto:
Small bunch basil
Small handful pine nuts
Small handful parmesan
Small garlic clove
Olive oil
Salt & Pepper
METHOD
Heat the oven to 180 degrees.
Place the chicken in a roasting dish, drizzle with olive oil and season with salt, pepper and oregano before roasting for 30 minutes or until cooked through.
Meanwhile, prepare your salad and the pesto. Mix all of the salad ingredients together in a bowl and set aside. Then place all of the pesto ingredients in a blender (or bring together with a pestle and mortar) then set aside.
When the chicken is ready, slice and add onto a layer of the salad. Finish with a drizzle of pesto.