Pesto Chicken Salad
RECIPE BY MICHELLE VAN DER BEND
Serves 2
Marinated Sundried Tomatoes
Ingredients:
sundried tomatoes
olive oil
garlic
pepper
Method:
Chop sundried tomatoes; add olive oil, 1 clove of garlic salt and pepper. Leave to marinade
Chicken Salad
Ingredients:
Baby leaf lettuce mixed with ¼ Iceberg lettuce
4 Tomato wedges
8 Cherry tomato halves
10 cucumber quarters
150g Chicken strips
35g Camembert sliced
20g marinated sundried tomatoes
25g basil pesto
Method:
Fill salad bowl with mixed lettuce add tomatoes and cucumbers
Dress with a little classic vinaigrette
Grill chicken strips on flat top, add to pesto in a pan and heat up
Top lettuce with sundried tomatoes and pesto chicken
Finish off with camembert slices
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