Leftover chicken pesto salad

Categories Food, healthy, Recipe, salad
Instagram
Pinterest
Pinterest
YouTube
Facebook
Twitter

This salad is inspired by one that I had at a beach club in Mallorca, which was so beautiful and delicious it seemed to inflict food envy on the people feasting on nachos and chicken goujons next to me. It’s always hard to recreate something you had on holiday as no doubt the sun, sea and sangria enhanced the taste of that salad! However, I think my attempt is a very tasty recreation, all be it a little more rustic and slightly less pretty.

It’s also very simple and quick, making it the perfect weekday lunchtime dish. The amounts listed on the ingredients are only a guideline as I’m aware a lot of personal preference comes into play with salads. So feel free to increase/decrease anything to fit your taste.

Ingredients:

100g iceberg lettuce, chopped and washed
15g parmesan, thinly sliced
One small handful of green pitted olives, sliced in half
One handful of shredded leftover chicken
Half an avocado, scooped into bite size pieces
1.5 tbsp. fresh green pesto
1.5 tbsp. olive oil

Method:

1) Mix together the pesto and olive oil then pour ¾ into a bowl with the lettuce. Mix together and place on a plate.
2) Top the lettuce with the parmesan, olives, avocado and chicken.
3) Drizzle over the rest of the pesto dressing.
4) Enjoy!

Instagram
Pinterest
Pinterest
YouTube
Facebook
Twitter
✎ Travel writer
☼ Adventurer
≈ Waterfall chaser

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.