Chicken Pesto Caesar Salad

Chicken pesto Caesar salad

Dress up a traditional chicken Caesar salad with a pesto and olive twist. This warm chicken salad is perfect for packing on picnics or a light lunch.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

Start by placing the chicken breasts onto an oven tray and drizzle 1 tbsp of olive oil over them with a little salt and pepper to season.

Cook in the oven for 20 minutes. Whilst the chicken is cooking you can prep the salad.

Either in 1 large bowl or 4 individual bowls, arrange the salad leaves, cherry tomatoes, pine nuts and olives.

In a nonstick frying pan add the croutons, 3 tbsp oil and some seasoning. Toss together to coat all the bread and fry this on a high heat to brown and crisp up. You will need to keep tossing the bread in the pan, when you have a nice golden colour place on some kitchen paper and set aside.

When the chicken is ready remove from the oven. Slice the chicken and place into a bowl, then add half the tub of pesto to the chicken and give it a good stir making sure every piece is coated.

In a jam jar, add the remaining 2 tbsp of olive oil, the other half of the tub of pesto and the juice and zest of the lemon.

Add a little seasoning to taste and give it a good shake.

Drizzle the dressing over the salad, add the chicken, and finish with the croutons and some Parmesan shavings.

 

Ingredients

4 chicken breast fillets
1 tbsp olive oil
1 pack Romaine lettuce leaves, washed and torn into pieces
1 pack sweet gem lettuce, washed and shredded
220g cherry tomatoes, halved
50g pine nuts, lightly toasted
100g black pitted olives, cut in half
3 slices of your choice of bread, cut into cubes (to make croutons)
3 tbsp olive oil
130g fresh pesto
1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
2 tbsp extra virgin olive oil
Handful of Parmesan shavings



Ingredients

4 chicken breast fillets
1 tbsp olive oil
1 pack Romaine lettuce leaves, washed and torn into pieces
1 pack sweet gem lettuce, washed and shredded
220g cherry tomatoes, halved
50g pine nuts, lightly toasted
100g black pitted olives, cut in half
3 slices of your choice of bread, cut into cubes (to make croutons)
3 tbsp olive oil
130g fresh pesto
1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
2 tbsp extra virgin olive oil
Handful of Parmesan shavings



Preparation

Start by placing the chicken breasts onto an oven tray and drizzle 1 tbsp of olive oil over them with a little salt and pepper to season.

Cook in the oven for 20 minutes. Whilst the chicken is cooking you can prep the salad.

Either in 1 large bowl or 4 individual bowls, arrange the salad leaves, cherry tomatoes, pine nuts and olives.

In a nonstick frying pan add the croutons, 3 tbsp oil and some seasoning. Toss together to coat all the bread and fry this on a high heat to brown and crisp up. You will need to keep tossing the bread in the pan, when you have a nice golden colour place on some kitchen paper and set aside.

When the chicken is ready remove from the oven. Slice the chicken and place into a bowl, then add half the tub of pesto to the chicken and give it a good stir making sure every piece is coated.

In a jam jar, add the remaining 2 tbsp of olive oil, the other half of the tub of pesto and the juice and zest of the lemon.

Add a little seasoning to taste and give it a good shake.

Drizzle the dressing over the salad, add the chicken, and finish with the croutons and some Parmesan shavings.