Summer Warm Chicken Salad
Ingredients
- 2 tbsp. olive oil
- 250 g chicken mini filets or chopped filets pieces
- 1 onion chopped
- 50 g bread croutons
- 25 g butter
- 200 g cherry tomatoes
- 50 ml balsamic vinegar
- 1 lemon juiced
- 2 scallions sliced
- 40 ml white wine
- 1 tbsp balsamic vinegar plus extra for the salad leaves
- 50 g spinach leave
- 2 tbsp. green pesto plus extra for the salad leaves
- 40 g salad leaves
- Salt and pepper
Method
- In a wide sauté pan, over high heat, drizzle some olive oil. Add the chicken filets and sear for 2 minutes until lightly coloured. add the onions, garlic and bread croutons pieces.
- Spoon the butter and let it melt and colour the bread and chicken pieces for 2 minutes or so.
- Next, add the cherry tomatoes, pesto and a few basil leaves and spring onions.
- Sauté for a further minute or so. Add the white wine and balsamic vinegar to help create a dressing.
- Remove from the heat and toss in the spinach to wilt slightly.
- In the meantime, prepare the salad. In a serving bowl, add the salad leaves and toss with oil, vinegar and extra pesto until lightly coated.
- Add the chicken mixture to the salad and serve while warm.
