A modern take on a family favourite. Swapping basic basil for coriander in this pesto sauce makes for a memorable meal that's ready in about 30 minutes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2008
MethodCoriander Pesto: In food processor, finely chop together coriander, garlic and pine nuts. Add cheese, oil, salt and pepper; pulse to combine. With motor running, drizzle in 2 tbsp (25 mL) warm water until smooth. Set aside.
Cut bones from chicken; sprinkle with salt and pepper. In ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken.
Stir together 1 tbsp (15 mL) each of the pesto and remaining oil; brush over chicken. Roast in 350°F (180°C) oven until juices run clear when chicken is pierced, about 10 minutes. Let stand for 5 minutes before slicing.
In large bowl, toss together lettuce, tomato, lemon juice and remaining oil and pesto; divide among 4 plates. Top with chicken.
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Nutritional facts Per serving: about
- Sodium 411 mg
- Protein 32 g
- Calories 425.0
- Total fat 31 g
- Cholesterol 99 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
- Iron 11.0
- Folate 36.0
- Calcium 6.0
- Vitamin A 34.0
- Vitamin C 28.0