Genovese Pesto Chicken Salad
Prep: 15 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 2
Ingredients
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500g chicken thinghs, boneless and skinless
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salt and pepper to season
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1 tbsp + 70ml Belazu Early Harvest Olive Oil
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1 tbsp Belazu Genovese Pesto
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1 tbsp Belazu Gran Reserva Sherry Vinegar
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1 raddichio, leaves separated and sliced
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2 hearts baby gem, cut into wedges
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2 spring onions, finely sliced
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10g mint leaves, picked from the stem
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2 tbsp parmesan shavings
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1 tbsp toasted pine nuts
Method
- Step 1: Set a thick bottomed frying pan over a medium-high heat. Season the chicken thighs with salt, pepper and 1 tbsp of Early Harvest Olive Oil then lay them into the pan. You can cover them with a weight if you like. Reduce the heat to medium and cook for around 20 minutes, turning occasionally. You can cook them longer if you prefer them crispier.
- Step 2: As the chicken cooks, prepare the Genovese Pesto dressing. In a jar, take 1 tbsp of Genovese Pesto and mix 70ml Early Harvest Olive Oil along with the Gran Reserva Sherry Vinegar. Season with salt and pepper then shake together well.
- Step 3: When the chicken is cooked to your liking, transfer to a small bowl and pour over the Genovese Pesto dressing. Leave to rest for at least 10 minutes so the chicken juices can enrich your dressing.
- Step 4: To serve, lay the raddichio and baby gem wedges onto a platter. Lift the chicken from the dressing then slice into strips and arrange over the leaves. Scatter over the sliced spring onion and mint leaves then spoon the dressing generously over the salad. Finish with the parmesan shavings, toasted pine nuts and a crack of black pepper.
