Coriander Pesto Chicken Salad
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Coriander Pesto Chicken Salad
Photography by David Scott
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 425 |
| pro | 32 g |
| total fat | 31 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 99 mg |
| sodium | 411 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 11 |
| vit A | 34 |
| vit C | 28 |
| folate | 36 |
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.
Ingredients
- 4 chicken breasts, with skin and bones
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup extra-virgin olive oil
- 4 cups chopped romaine lettuce
- 1/2 cup coarsely chopped tomatoes
- 2 tbsp lemon juice
- Coriander Pesto
- 1/2 cup lightly packed fresh coriander or parsley
- 1 small clove of garlic
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp grated Parmesan cheese
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Coriander 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.
More chicken salad recipes:
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.
More chicken salad recipes:
- Chicken-Asparagus Salad
- Chicken Pasta Salad
- Almond Chicken Salad
- Grilled Chicken Caesar Salad
- Curried Corn and Chicken Salad
Source : Canadian Living Magazine: October 2008
- Keywords : Dinner; Lunch; Main Course; Chicken; Parmesan;
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