Pesto Chicken and Chickpea Salad with Kale and Spinach
Serves 4.
Easy.
Cooking and preparation time: 40 minutes
Ingredients:
4 Chicken fillets
1 Tbsp. Olive oil
½ Lemon, juiced
1 Handful Basil
1 Tsp. Parmesan Cheese, grated
1 Clove garlic
Salt and Pepper to season
100g Baby Spinach, washed and sliced
100g Curly Kale, washed and chopped
1 large handful of Cherry Tomatoes, halved
1 tin of Chickpeas, drained and rinsed
2 Spring onions, chopped
Method:
Bake the chicken fillets in the oven at 180 for 30 minutes, or until cooked through.
Make a simple pesto by blending together the olive oil, lemon juice, basil, parmesan cheese, garlic and seasoning.
Drain and rinse the tin of chickpeas. Assemble the salad, mixing together the kale, spinach, chickpeas, tomatoes, chicken and spring onions. If desired, lightly steam the kale first to make it softer.
Wait to add the pesto dressing until time of consumption to prevent leaves from wilting.
If you have any allergies or intolerances, please check packaging or point of sale allergen information
