The Sol Journal

Creamy Pesto Chicken Salad

recipes

Creamy Pesto Chicken Salad

08 January, 2023

Our Creamy Pesto Chicken Salad is the perfect combination of greens, protein and fiber topped off with a creamy twist to really get your taste buds drooling. If you have been seeking a quick, easy and delicious dish to add to your Summer diet, look no further!

Serves: 2
Time: 20 minutes

Our Creamy Pesto Chicken Salad is the perfect combination of greens, protein and fiber topped off with a creamy twist to really get your taste buds drooling. If you have been seeking a quick, easy and delicious dish to add to your Summer diet, look no further!

Ingredients

Salad

1 chicken breast (approx 200g)
1 handful baby spinach (approx 100g)
1 handful rocket (approx 100g)
1 medium zucchini spiralised into noodles (approx 200g)
1 handful sprouts (approx 100g)
pumpkin seeds to serve
pinenuts to serve

Pesto

1 medium avocado
1 bunch basil
1 lemon
1 garlic clove
¼ cup sunflower seeds
¼ cup olive oil
Pepper to taste

Method

  1. Put the chicken breast in a medium pot and cover with water or broth and season generously with salt and pepper.
  2. Bring to a boil then put on the lid and reduce to a medium heat.
  3. Let it simmer for around 10 minutes or until the chicken is cooked through. Remove the chicken and allow to cool then shred the chicken with two forks (or slice).
  4. While the chicken is cooking and cooling, spiralise the zucchini into noodles and set aside. Blend all the pesto ingredients together until smooth, then pour it over the zucchini noodles and mix it through.
  5. Place the baby spinach and rocket into two bowls then put half the pesto zucchini noodle mixture in each bowl. Top with the chicken, sprouts, pumpkin seeds and pinenuts and serve.