Poached Chicken Pesto Salad
I made this for lunch at work this week. It was pretty great. For the recipe below I’ve stayed true to the quantities in the original recipe from Taste For Adventure, but when I made it I almost halved the oil in the pesto, and have added in a big squeeze of fresh lemon juice when I’m making the salad to compensate for it being a bit dry with less oil. I add in more salad ingredients, too.
- 600g chicken breast
- 6 cups baby spinach, divided
- 1/4 cup sliced almonds
- 1/4 cup freshly grated parmesan cheese
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 ribs celery, chopped
- 1 can cannellini beans, drained and rinsed
- 1/2 cup cherry tomatoes, sliced in half
- 2 pinches coarse salt and freshly ground pepper
- Bring a pot of salted water to a boil. Add the chicken and boil until cooked all the way through. Transfer to a plate and let cool. Once cooled, shred with your a fork.
- In the meantime, place 2 cups spinach in a food processor. Add the almonds, cheese, garlic, salt and pepper. Pulse a few times. With the motor running, add the oil in a thin stream.
- Toss pesto with shredded chicken. Add the celery, beans and tomatoes. Give another toss.
- Serve chicken pesto mixture over the remaining 4 cups of spinach, equally divided onto 4 plates.