PESTO CHICKEN SALAD

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Pesto Chicken Salad image

This is a beautiful fresh salad from "Great Fast Recipes" by the Australian Womens' Weekly. You can substitute mixed lettuce leaves or cos lettuce for the rocket. It's a perfect make ahead recipe - you can do most of it hours ahead - prepare the pesto mixture, brush it over the chicken pieces and tomatoes, put the rocket into a serving bowl - and just refrigerate until ready to cook. Goes brilliantly with spiced potato wedges!

Provided by NotQuiteVegetarian

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup basil pesto
2 tablespoons balsamic vinegar
500 g chicken breast fillets
6 medium egg tomatoes (halved)
125 g baby rocket
1 tablespoon olive oil
parmesan cheese, to serve (optional)

Steps:

  • Combine pesto and vinegar in small bowl.
  • Place chicken and tomato on large tray; brush half of the pesto mixture over both.
  • Cook tomato on heated oiled grill plate (or grill or barbecue) until just softened.
  • Remove from plate.
  • Cook chicken on same grill plate until browned both sides and cooked through.
  • Stand 5 minutes; slice thickly.
  • Place tomato and chicken in large bowl with rocket.
  • Add oil and remaining pesto mixture; toss gently to combine.
  • Sprinkle with shaved parmesan cheese to serve (optional).

Nutrition Facts : Calories 214.8, Fat 5.6, SaturatedFat 1, Cholesterol 72.5, Sodium 98.6, Carbohydrate 10.2, Fiber 4.6, Sugar 4.3, Protein 31.7

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