Pesto Chicken Salad Recipe #vegan #recipevegetarian

This solid, simple, filling, and too delightful Pesto Chicken Salad formula is stacked with lettuces, cherry tomatoes, avocado, red onions, and enhanced with a light lemon dressing.

Today I'm sharing one of my preferred sorts of serving of mixed greens: pesto chicken plate of mixed greens formula. It has all that you're searching for and it's insane delightful. Guarantee. You will convey daylight to your kitchen with this pesto chicken plate of mixed greens formula.

I made this formula for lunch last Sunday while my two young men (spouse and child) were taking a brisk snooze, hoping to have remaining for supper. However, it was actually so great that it vanished from the table in under 10 minutes.

This plate of mixed greens is loaded with such huge numbers of flavors. The chicken is prepared with natively constructed pesto. It is secured with a light and simple lemon dressing, which has just four fixings: lemon juice, olive oil, salt, and pepper. Despite the fact that this is a straightforward dressing, it goes actually well with the avocado, cherry tomatoes, red onions, and cucumber.

The combo of the pesto chicken, avocado, cherry tomatoes, cucumber, red onions, feta cheddar, and lemon vinaigrette is SO DELICIOUS. Trust me when I state, the pesto chicken is the thing that makes this plate of mixed greens stunning thus filling.

Also try our recipe BLT Dip – Low Carb, Gluten Free, THM S #vegan #recipevegetarian

Ingredients

• FOR THE CHICKEN
•  1 medium free range organic chicken breast — without skin
•  Salt and ground black pepper
•  2 tbsp homemade pesto
• FOR THE SALAD
•  5 cups green leaves — any kind lettuces, spinach …, washed and shredded
•  ½ small red onion — sliced
•  1 cup cherry tomato — cut in half
•  1 cup cucumber — diced
•  ½ avocado — sliced
•  1 tsp feta cheese
•  1 tsp fresh parsley — chopped
• FOR THE DRESSING
•  1 tbsp freshly squeezed lemon juice
•  2 tbsp extra virgin olive oil
•  Salt and fresh ground black pepper to taste

Instructions

1. FOR THE CHICKEN
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
3. Place chicken breast on the baking sheet. Season with salt and pepper. Bake 30 minutes. The chicken is cooked when it reaches an internal temperature of 165 degrees F.
4. Remove from the oven and let it cool down. On a cutting board, dice the chicken breast and transfer to a small bowl.
5. Add pesto and stir well. Set aside.
6.  FOR THE SALAD
7. In a large salad bowl, add green leaves, red onions, cherry tomatoes, cucumber, and chicken.
8. Slice avocados and arrange on salad.
9. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil*.
10. Taste to check the seasoning and pour over the salad.
11. Top with feta cheese and parsley. Enjoy!

Read more our recipe Mom’s Vegan Potato Salad {easy + oil-free option} #vegan #recipevegetarian

Source : bit.ly/2i1Sncg