POACHED CHICKEN SALAD

WITH BABY SPINACH, CHICKPEAS & PESTO GENOVESE DRESSING

Pesto Genovese Pesto Sauce

Made with

Pesto Genovese

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Prep
Cook
Skill
Beginner


538.85
Calories
39.58g
Total Fat
27.46g
Protein
15g
Total Carbohydrates

Ingredients 3 Number of Servings

Ingredients for 3 people

  • 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

    For the dressing:

  • 1 jar Pesto Genovese
  • 10ml lemon juice
  • 10ml Extra Virgin Olive oil
  • Black pepper
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Instructions

  • PREPARE THE INGREDIENTS

    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.


  • MAKE THE DRESSING

    Mix the Pesto Genovese together with the oil, lemon juice and pepper.
  • SERVE

    Arrange the baby spinach, chickpeas, chicken breast and cherry tomatoes in a shallow bowl and finish with Pesto Genovese dressing.

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