A quick and easy chicken panzanella or Tuscan salad, with homemade parmesan pesto sauce. This warm chicken salad recipe is a healthy choice for lunch or dinner.
Pesto
Ingredients
1/3 cup (50g) pine nuts, toasted
3 cups fresh basil leaves
1 garlic clove, crushed
2/3 cup (80g) Perfect Italiano™ Traditional Parmesan Grated
2/3 cup (165ml) olive oil
Method
Place pine nuts, basil, garlic, parmesan and olive oil in a small food processor and process until finely chopped. Set aside
Panzanella Salad
Ingredients
2 large (500g) chicken breasts, trimmed
½ cup (130g) pesto
500g mixed cherry tomatoes, halved
1 (100g) small red onion, thinly sliced
150g croutons
½ cup (45g) Perfect Italiano™ Traditional Parmesan Shaved
½ cup (approx. 1/4 bunch) basil leaves, roughly torn
Method
Preheat the oven to 180°C/160°C (fan forced)
Coat chicken in the pesto and place into an ovenproof dish. Bake for 15 minutes, or until cooked through, set aside to cool
To make the salad, combine the tomatoes and onion into a large salad bowl
Shred the chicken and add to salad bowl along with croutons and half the parmesan cheese. Toss gently to combine
Drizzle over any remaining pan juices and garnish with the remaining parmesan and torn basil
