A simple, low carb recipe for Pesto Chicken Salad with rocket
120ml basil pesto
6 free range chicken breasts
olive oil, salt and pepper (from your pantry)
Place a large frying pan or griddle pan on medium to high heat. Lay the chicken breasts out on a chopping board and drizzle with a little olive oil. Using your hands, rub the oil all over the chicken on both sides until well coated. Then season both sides with freshly ground salt and pepper.
When the pan is hot (it should be hot enough that the chicken sizzles when it hits the pan), sear the chicken in the pan for about 7 minutes on each side until cooked. Remove from heat and set aside to cool. Using a very sharp knife cut the chicken into thin slices.
In a large bowl, add the mayonnaise, basil pesto, and a little freshly ground salt and pepper. Mix well. Add the chicken slices and toss to coat.
To serve, make a bed of rocket on each plate and add a serving of pesto chicken on top.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.