It’s definitely starting to feel like Spring.
We’ve stowed away our slow cooker in the hope that we can replace winter warmers with springtime suppers, and this delicious warm chicken salad is the perfect way to ease into the season. We don’t trust the British weather enough to be dining al fresco every evening just yet though…
This salad is fresh, healthy and quick to throw together, but SO tasty and surprisingly filling. We don’t do boring salads here.
To feed 4 hungry people, you will need:
- pesto (our quick recipe is here)
- cos lettuce
- baby leaf salad
- a handful of plum tomatoes
- diced cucumber
- yellow pepper
- spring onions
- 1 avocado
- 1 lemon
- 8 boneless chicken thighs
- parmesan cheese
- extra virgin olive oil
- balsamic vinegar
Start by whipping up some of our perfect pesto- click here for the recipe!
Place your chicken thigh fillets in an ovenproof dish with a drizzle of olive oil, some crushed garlic cloves and a sprinkle of rock salt. Roast in the over for half an hour or so (or until the chicken has cooked through).
Whilst the chicken is in, tear up the lettuce and pile onto your plate. Add tomatoes, cucumber, pepper, spring onion, avocado and anything else you fancy. Drizzle over some olive oil and a squeeze of lemon juice to keep it nice and fresh.
When the chicken is cooked, slice into smaller chunks and add to a hot pan with a splash of olive oil until it’s nice and crispy. Turn the heat right down and stir in the pesto, making sure all of the chicken in nicely coated and the pesto is warmed through. (If you’re not into salads, try this chicken pesto stirred through fresh pasta instead, or just eat it straight out of the pan!)
Add the pesto chicken to the salad, grate over some parmesan, a grind or two of black pepper and drizzle with balsamic vinegar.
G & D x