Pesto Chicken and Vegetable Salad
Ingredients
Pesto
- 1 cup chopped Parmesan
- juice of 1 lemon
- 2 garlic cloves
- 1 1/2 cups (packed) basil leaves
- 3/4 cup pine nuts
- 1/3 cup water
- salt
Dressing additions
- juice of 1 lemon
- 1/4 cup olive oil
- salt & pepper
Salad components
- 4 chicken breasts
- 1 broccoli
- bunch of asparagus
- 2 large courgettes
- 3 cups baby potatoes (500g)
Preparation
Preheat the oven to 180C.
Put all the pesto ingredients into a blender or small food processor and blend until well combined.
Take one-third of the pesto and put it into a bowl. Add the chopped chicken. Ideally, let it marinate for at least 30 minutes in the fridge. If you don’t have time, it will still be yummy. Bake in the oven for 20-25 minutes until the chicken is fully cooked through.
While the chicken is cooking, put the washed potatoes in a large pot of cold water. Bring to a rolling boil and let it cook for about 20 minutes. When the potatoes are almost cooked, add the broccoli and cook for 1-2 minutes. Then add the asparagus.
Take a large colander, put it in the sink and add the courgette ribbons. When all the veg is ready, drain by pouring into the colander. This will lightly wilt the courgettes but they will still be fresh.
Add the olive oil and extra lemon juice to the remaining pesto to make a dressing. Season to taste. Mix some of it through the veg and keep some spare.
Put the veg into your dish. When the chicken is ready, add it and serve.
Zest a lemon on top just before serving. Serve the extra pesto with it.
Tips
Use robust vegetables like broccoli, asparagus, and green beans, cooked minimally to retain crunch for better leftovers.
This recipe is versatile; it can be made without chicken, and roasting the broccoli adds another flavor option.
