Pulled Chicken Salad with Basil Pesto

Pulled Chicken Salad with Basil Pesto

Ready in 40 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 27, 2019.
Order Now
Order Now

Ingredients

Salad

  • 400g potatoes
  • 1 pack green beans
  • ½ capsicum
  • 2 cloves garlic
  • 1 pack chicken thighs
  • 1 pack chicken spices
  • 1 pack pumpkin seeds
  • ½ pack baby spinach
  • Juice of ½ lemon

To Serve

  • 1 pack basil pesto

Steps

  1. 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
  2. Prep veggies and chicken Trim ends off green beans; slice capsicum 1cm; roughly chop garlic. Pat chicken dry and toss with chicken spices and a drizzle of oil. Season.
  3. 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. Add pumpkin seeds and cook a further 2 minutes, until toasted. Rest chicken, covered. Alternatively, cook chicken on BBQ
  4. Cook veggies Return 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.
  5. Finish salad Shred chicken using two forks then, toss with any resting juices. Toss in a large bowl with all salad ingredients (except potatoes).

Nutritional Information

Energy 2801 kj
669 kcal
Protein 34.4g
Carbohydrate 86.7g
Fat 42.1g