PESTO CHICKEN SALAD

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PREP TIME: 5 minutes
COOK TIME: 10 minutes
SERVES: 3

INGREDIENTS

2 tbsp Barilla pesto genovese
¼ lime, juice
1 pinch Tasman sea salt
3 Nichols chicken breasts
1 cup plain flour
Frying oil
1 cup wild rice
1 cup quinoa, precooked
⅓ cucumber, julienne cut
3 spring onions, cut into rounds
1 chilli, thinly sliced
½ cup kalettes
½ cup roasted tomato stock
1 drizzle olive oil

METHOD

Step 1
Add pesto, lime juice and salt into a bowl and mix together.

Step 2
Cut chicken into strips and place into bowl before adding in pesto genovese and mixing together.

Step 3
Once mixed together, batter chicken in a bowl of flour before placing into a pot of hot oil until chicken is cooked.

Step 4
Add wild rice, quinoa, cucumber, spring onion and chilli into a bowl and mix together well.

Step 5
Once chicken is cooked, remove from pot and add in a small handful of kalettes and leave in oil for approx 10-15 seconds.

Step 6
Plate chicken up with quinoa salad, kalettes and a drizzle of roasted tomato stock, lime juice and oil.