Monday, 16 July 2007

Pesto Chicken Salad

4 servings
15 minutes prep time, not including cooking the chicken

Pesto Chicken SaladSalad:
2 cups diced poached or roasted chicken
1/2 cup grated Parmesan cheese
4-5 leaves of lettuce

Mix the chicken and cheese. Wash the lettuce and dry well.

1/3 cup mayonnaise (light is fine)
1 teaspoon chicken fat
1 cube basic basil pesto, thawed
1/4 teaspoon sea salt
1/2 teaspoon black peppercorns

Mix the mayonnaise with the chicken fat* and the pesto. Mix in the salt and pepper. Toss the chicken and cheese mixture with the dressing. Chill until you are ready to serve it, at which time pile it on a bed of the washed and torn up lettuce.

There; that wasn't hard, was it? I suppose I should mention that I poached the chicken without salt. If your chicken was seasoned before being cooked, you may wish to omit the salt, especially if the cheese is on the salty side.

*Probably worth doing only if you have a wonderfully flavoured organic chicken. "Which I did", she said smugly.

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