Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
1 recipe
- Serves:
- 4
ingredients
- 680.38 g boneless skinless chicken breasts
- 14.79 ml extra virgin olive oil
- 78.78 ml raisins, plumbed in water and drained
- 118.29 ml sun-dried tomato, diced
- 59.14 ml pine nuts, toasted
- 473.18 ml fresh basil leaves
- 1 garlic clove, peeled
- 44.37 ml pine nuts
- 2.46 ml sea salt
- 157.80 ml parmigiano-reggiano cheese, freshly grated
- 59.14 ml extra virgin olive oil
directions
- Coat the chicken breast with olive oil and season with salt and pepper.
- Arrange on grill and cook until cooked through.
- Remove chicken breast from grill and set aside to cool.
- When cool enough to handle, thinly slice the breasts.
- Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
- Mix well to combine, season to taste with salt and pepper.
- Serve or store covered in fridge for up to a day.
- For the pesto.
- Combine basil, garlic, pine nuts and salt in a blender or food processor.
- Process until pureed.
- Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
- Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.
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