This chicken and pesto salad is healthy and delicious!
Recipes
Pesto Chicken Salad
Ingredients
- 2 chicken breasts, sliced into strips
- 120 g mixed greens
- 1 avocado
- A handful of cherry tomatoes
- 50 g shaved Parmesan
Para el pesto de albahaca
- 40 g fresh basil
- 30 g grated Parmesan
- 30 g pine nuts
- 1 small clove of garlic
- 40 ml Borges extra virgin olive oil
- 40 ml Borges Aromatic Oil with fresh basil
- Salt and pepper to taste
Step by step
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Step 1
Cook the chicken on a griddle with a little oil until golden brown.
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Step 2
Place the mixed greens, diced avocado, and cherry tomatoes in a salad bowl. Add the chicken, once it has cooled, and the Parmesan.
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Step 3
Make the pesto by adding the basil, Parmesan, pine nuts, and garlic to a food processor. Blend for a few seconds until the ingredients are finely chopped, but without creating a paste that is too thin.
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Step 4
Gradually add the extra virgin olive oil, mixed with the aromatic oil, while continuing to blend, until the sauce becomes creamy. Season with salt and pepper to taste.
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Step 5
Add the pesto to the salad just before serving. If you aren’t going to eat it immediately, keep it in the refrigerator.
