What are the main ingredients in Pesto Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Pesto Chicken Salad?

Calories: 684, Carbs: 76 grams, Fat: grams, Protein: 53.8 grams, Sugar: 4.9 grams, Salt: 320 grams

How do I prepare Pesto Chicken Salad?

BULGUR WHEAT: Boil the kettle. Place the rinsed bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside. BRING IT TOGETHER: In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season. LOOSEN THE PESTO: In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water. TANGY FEAST!: Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine! CHEESY CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes. MARINATO THE TOMATO: In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate.

What should be prepared from my kitchen to make Pesto Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Pesto Chicken Salad

Name: Pesto Chicken Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Perfectly pan-fried chicken strips are slathered with melted mozzarella and sit atop a hearty bulgur wheat base. The balsamic-marinated tomato and basil pesto drizzle brings the classic caprese flavour profile together beautifully. Bellissima!

Pesto Chicken Salad

with basil pesto, bulgur wheat & lemon juice

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Bulgur Wheat
Chicken
Free-range Chicken Mini Fillets
Grated Mozzarella Cheese
Green Leaves
Lemon Juice
Pesto Princess Basil Pesto
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

BULGUR WHEAT
Boil the kettle. Place the rinsed bulgur wheat in a pot with 200ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE TOMATO
In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate.
CHEESY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 100ml
Balsamic Vinegar - 10ml
Lemon Juice - 15ml
Tomato - 1
Free-range Chicken Mini Fillets - 150g
Grated Mozzarella Cheese - 30g
Pesto Princess Basil Pesto - 15ml
Green Leaves - 20g

Download the Recipe

Serves 2

BULGUR WHEAT
Boil the kettle. Place the rinsed bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE TOMATO
In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate.
CHEESY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 200ml
Balsamic Vinegar - 20ml
Lemon Juice - 30ml
Tomato - 1
Free-range Chicken Mini Fillets - 300g
Grated Mozzarella Cheese - 60g
Pesto Princess Basil Pesto - 30ml
Green Leaves - 40g

Download the Recipe

Serves 3

BULGUR WHEAT
Boil the kettle. Place the rinsed bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE TOMATO
In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate.
CHEESY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes. You may need to do this step in batches. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 300ml
Balsamic Vinegar - 30ml
Lemon Juice - 45ml
Tomatoes - 2
Free-range Chicken Mini Fillets - 450g
Grated Mozzarella Cheese - 90g
Pesto Princess Basil Pesto - 45ml
Green Leaves - 60g

Download the Recipe

Serves 4

BULGUR WHEAT
Boil the kettle. Place the rinsed bulgur wheat in a pot with 800ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE TOMATO
In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate.
CHEESY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes. You may need to do this step in batches. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!