POACHED CHICKEN SALAD WITH BABY SPINACH, CHICKPEAS & PESTO ALLA GENOVESE DRESSING
POACHED CHICKEN SALAD WITH BABY SPINACH, CHICKPEAS & PESTO ALLA GENOVESE DRESSING
25 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our Poached chicken salad with Pesto alla Genovese dressing.
Ingredients
Serves 3
| 240g | chicken breast, skin off |
| 1 | litre chicken stock |
| 20g | honey |
| 5g | thyme |
| 1 garlic clove | , crushed |
| Salt & pepper | |
| 1 | tin chickpeas |
| 120g | baby spinach, washed |
| 10 | cherry tomatoes, cut in ¼ |
| 1 jar | Pesto alla Genovese |
| 10ml | lemon juice |
| 10ml | Extra Virgin Olive oil |
| Black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Marinate the chicken with salt, pepper, garlic, honey and thyme. Leave for 5 minutes. Wash the chickpeas and drain. Then, poach the marinated chicken in the chicken stock. Once cooked, cut the chicken into thin slices.
Step 2
Mix the Pesto Genovese together with the oil, lemon juice and pepper.
Step 3
Arrange the baby spinach, chickpeas, chicken breast and cherry tomatoes in a shallow bowl and finish with Pesto Genovese dressing.
