Description
A delicious salad featuring chicken breasts coated in basil pesto, combined with croutons, cherry tomatoes, and parmesan cheese.
Ingredients
Scale
- 2 pieces Chicken Breasts (can substitute with turkey or tofu)
- 1 cup Basil Pesto (store-bought or homemade)
- 1/4 cup Pine Nuts (substitute with walnuts or sunflower seeds)
- 2 cups Croutons (store-bought or homemade)
- 1 cup Cherry Tomatoes (can substitute with grape tomatoes)
- 1/2 piece Red Onion (substitute with shallots for sweetness)
- 1/2 cup Parmesan Cheese (use pecorino as a sharper cheese substitute)
- 3 tablespoons Olive Oil (avocado oil makes a good substitute)
Instructions
- Preheat the oven to 180°C (160°C fan).
- In a food processor, combine the pine nuts, basil, garlic, parmesan, and olive oil. Process until finely chopped.
- Generously coat the chicken breasts in the pesto and bake for about 15 minutes until fully cooked.
- Let the chicken cool, then shred it into bite-sized pieces.
- In a salad bowl, mix together the cherry tomatoes and red onions.
- Add the shredded chicken, croutons, and half of the parmesan cheese, then toss to combine.
- Drizzle any remaining pan juices over the salad and garnish with the rest of the parmesan and torn basil leaves.
Notes
- This salad can be served warm or cold.
- For a vegetarian option, substitute chicken with tofu.
- For added flavor, consider adding fresh herbs or balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg