Chicken pesto Caesar salad recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 607 calories / serving
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Dress up a traditional chicken Caesar salad with a flavoursome herby pesto and olive twist. This warm chicken salad is perfect for packing on picnics or a light lunch.

Start by placing the chicken breasts onto an oven tray and drizzle 1 tbsp of olive oil over them with a little salt and pepper to season and pepper to season. Cook in the oven for 20 minutes. Whilst the chicken is cooking you can prep the salad.

Either in 1 large bowl or 4 individual bowls, arrange the salad leaves (Romaine and sweet gem), cherry tomatoes, pine nuts and olives.

In a nonstick frying pan add the bread cubes, 3 tbsp oil and some seasoning. Toss together to coat all the bread and fry this on a high heat to brown and crisp up. You will need to keep tossing the bread in the pan, when you have a nice golden colour remove onto some kitchen paper and set aside.

When the chicken is ready remove from the oven. Slice the chicken and place into a bowl, then add half the tub of pesto to the chicken and give it a good stir making sure every piece is coated.

In a jam jar, add the remaining 2 tbsp of olive oil, the other half of the tub of pesto and the juice and zest of the lemon. Add a little seasoning to taste and give it a good shake.

Drizzle the dressing over the salad, add the chicken, and finish with the croutons and some parmesan shavings.

See more #EvenBetter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

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  • Ingredients

  • 4 chicken breast fillets
  • 1 tbsp olive oil
  • 1 pack Romaine lettuce hearts, washed and torn into pieces
  • 1 pack sweet gem lettuce, washed and shredded
  • 220g (7 1/2oz) cherry tomatoes, halved
  • 50g (2 oz) pine nuts, lightly toasted
  • 100g (3 1/2oz) black pitted olives, cut in half
  • 3 slices of your choice of bread, cut into cubes (to make croutons)
  • 3 tbsp olive oil
  • 130g (4 oz) fresh pesto
  • 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
  • 2 tbsp extra virgin olive oil
  • handful of Parmesan shavings
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  • Energy 2525kj 607kcal 30%
  • Fat 41.3g 59%
  • Saturates 5.5g 28%
  • Sugars 5.1g 6%
  • Salt 2g 34%

of the reference intake
Carbohydrate 22.4g Protein 36.4g Fibre 4.2g

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