Chicken and Basil Pesto Salad

  • 4 chicken breast fillets
  • Olive oil
  • Salt
  • Pepper
  • 30 grams grams pine nuts
  • 2 large garlic cloves
  • Large handful of basil leaves
  • Parmesan
  • 150 grams radicchio leaves
  • 100 grams rocket
  • 1 x 410 gram can drained artichoke hearts
  • 120 grams Parma Ham
  • Zest ½ lemon
  • ½ small red onion, thinly sliced
  • 2 tablespoons chopped fresh Italian parsley

Pre-heat the oven to 180°C. Put a pan on a medium heat, drizzle in some olive oil and allow it to heat up. Season the chicken on both sides with salt and pepper and add them to the pan. Seal the chicken on both sides, don't cook it all the way through as it will finish cooking in the oven.

Place into the pre-heated oven for 6 to 8 minutes, till just cooked through and succulent, remove and rest till you assemble to salad.

For the basil pesto, toast the pine nuts on a medium heat. Add the garlic to a blender with the toasted pine nuts and blend together, then add the basil, a pinch of salt and blitz. Grate in some Parmesan and add a good glug of olive oil. Blitz until it reaches the consistency you want, the basil can be as chunky or as fine as you choose. Put it into a bowl, ready to serve with the salad.

On a platter, put the radicchio, rocket, artichoke hearts, Parma Ham and lemon zest. Slice the chicken into bitesize pieces and add to the platter with the red onion and freshly chopped parsley. Then season with pepper and serve with the pesto.

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