Coriander Pesto Chicken Salad
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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.
Servings: 4
Ingredients:
Coriander Pesto Chicken Salad
Photography by David Scott
| 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% |
Suggested Recipes
-
4 chicken breasts (with skin and bones)
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) extra-virgin olive oil
4 cups (1 L) chopped romaine lettuce
1/2 cup (125 mL) coarsely chopped tomato
2 tbsp (25 mL) lemon juice
Coriander Pesto:
1/2 cup (125 mL) lightly packed fresh coriander or parsley
1 small clove garlic
2 tbsp (25 mL) pine nuts, lightly toasted
2 tbsp (25 mL) grated parmesan cheese
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and 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.
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.
Tags:
Salads and Salad Dressings; Poultry-Chicken; Vegetables; Nuts; Cheese/Other Dairy; Roast; Make It Tonight;
Source
Canadian Living Magazine: October 2008
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