Chicken pesto salad

Prep: 10 mins

A fresh and tasty springtime salad.

400g chicken breast, cooked (or chicken rotisserie leftovers) and chopped

200g mixed leaves

8 asparagus, cooked and chopped

6 sundried tomatoes, chopped

10 cherry tomatoes, cut in half

1/2 cucumber, peeled and diced

1 avocado, diced

30g Parmesan shavings

2 tbsp pesto

2 tbsp olive oil

1 tbsp pine nuts, toasted

Salt and pepper

To make the dressing, combine pesto, olive oil, salt and pepper.and set aside.

Combine all the ingredients for the salad, add the dressing and toss to coat evenly.

Top with pine nuts and serve.

Serves
4

Preparation Time
10 minutes

Main ingredients
Chicken, Vegetables, Oil, Nuts

Recipe Type
Dinner, Healthy, Quick Meals, Salads, Left Overs

Special Info
Gluten free, Egg free

Level of Difficulty
Easy

Other recipes you may like