January chopped salad with pesto chicken
This salad is very very simple, easy and full of good veggies. The pesto works really well with the chicken and adding warm chicken to a salad with mozzarella is just so tasty.
I can eat this salad any time of the year, but I think that it woks really well here in January after having eaten all of the rich and, well, fatty food over the holidays. Its very fresh, crunchy and fulfilling.
I brought a portion with me for lunch at the office today, and the salad is just as good served cold the next day.
2 chicken breasts, approx. 250 g.
3 large handfuls of fresh spinach
2 bell peppers
15 cherry tomatoes
2 ripe avocadoes
1 small can of corn
1 mozzarella ball or 15 mini mozzarella balls
Salt & peber
What you do;
Cut the chicken breasts into bit size pieces. Add a large tablespoon of green pesto to a hot pan. Then add the chicken and fry for 5 minutes or so.
Meanwhile, roughly chop the spinach and add to a large bowl. Cut the rest of the vegetables and the mozzarella into bit size pieces and mix everything with the spinach.
The last thing you do is add the warm chicken into the salad. Season with salt and pepper, toss and serve right away
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