Pulled Chicken Salad with Basil Pesto
Ready in 40 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 27, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 27, 2019.
Ingredients
Salad
- 800g potatoes
- 1 pack green beans
- 1 capsicum
- 2 cloves garlic
- 1 pack chicken thighs
- 1 pack chicken spices
- 1 pack baby spinach
- Juice of ½ lemon
To Serve
- 1 pack basil pesto
Steps
-
Cook potatoes Preheat BBQ grill to high (if using). Preheat oven to 220oC. Thinly slice potatoes into rounds, then toss on a lined oven tray with a drizzle of oil. Season and roast for 25-30 minutes, until golden and cooked through. Turn once during cooking.
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Prep veggies and chicken Trim ends off green beans; slice capsicum 1cm; roughly chop garlic. Pat chicken dry, then toss with chicken spices and a drizzle of oil. Season
-
Cook chicken Heat a non-stick fry-pan to medium-high with a drizzle of oil. Cook chicken for 5 minutes each side (depending on thickness), or until nearly cooked through. Rest, covered. Alternatively, cook on BBQ
-
Cook veggies Return same pan to medium heat with a drizzle of oil. Cook beans, capsicum, garlic and a splash of water for about 3 minutes, until tender. Season.
-
Finish salad Shred chicken using two forks, then toss with any resting juices. Toss in a bowl with all salad ingredients (except potatoes).
-
Serve potatoes topped with chicken salad and basil pesto.
Nutritional Information
Energy |
2382 kj 569 kcal |
---|---|
Protein | 28.5g |
Carbohydrate | 28.5g |
Fat | 37.4g |