Creamy Pesto Chicken Salad with Greens

Ingredients

• Chicken Breast150 g
• Tomato1/2 count (65 g)
• Spinach1 cup (30 g)
• Milk1 tablespoon (15 ml)
• Basil10 count (5 g)
• Garlic1/2 clove (2 g)
• Olive Oil2 teaspoon (10 ml)
• Walnuts6 half (24 g)

Instructions

1. 1

   Step 1

   For this recipe you can boil the chicken or cook it in a pan. Follow the next instruction if you prefer to boil.

2. 2

   Step 2

   Place the chicken in a pot filled with boiling water and boil for 12-15 minutes. Turn off, drain and shred using two forks.

3. 3

   Step 3

   Separately, heat half the olive oil in a pan over medium heat. Once heated, add the chopped garlic and basil.

4. 4

   Step 4

   Stir-fry over medium heat until reduced in volume.

5. 5

   Step 5

   Toast the walnuts in the same pan for 2-3 minutes.

6. 6

   Step 6

   Transfer the basil, walnuts, Parmesan cheese and remaining olive oil to a blender cup and blitz.

7. 7

   Step 7

   Next, place in a pot, add the milk and cook until boiling.

8. 8

   Step 8

   Add the chicken and mix.

9. 9

   Step 9

   Serve the spinach and tomato on a plate and top with the pesto chicken. You can use any leafy green vegetables you prefer like arugula, kale or lettuce if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Creamy Pesto Chicken Salad with Greens can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.