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
Pesto Chicken Salad
with basil pesto, bulgur wheat & lemon juice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
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
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
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
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
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!
Frequently Asked Questions
What is the preparation time for Pesto Chicken Salad?
The preparation time for Pesto Chicken Salad with basil pesto, bulgur wheat & lemon juice is between 15 and 30 minutes.
What is the total time required to make Pesto Chicken Salad with basil pesto, bulgur wheat & lemon juice?
The total time required to make Pesto Chicken Salad with basil pesto, bulgur wheat & lemon juice is between 30 and 45 minutes.
How many servings does Pesto Chicken Salad provide?
4 servings
What are the main ingredients in Pesto Chicken Salad?
Balsamic Vinegar, Bulgur Wheat, Chicken, Free-range Chicken Mini Fillets, Grated Mozzarella Cheese, Green Leaves, Lemon Juice, Pesto Princess Basil Pesto, Tomato, Tomatoes
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?
Balsamic Vinegar, Bulgur Wheat, Chicken, Free-range Chicken Mini Fillets, Grated Mozzarella Cheese, Green Leaves, Lemon Juice, Pesto Princess Basil Pesto, Tomato, Tomatoes
How many calories does Pesto Chicken Salad have?
684 calories
How much fat content does Pesto Chicken Salad have?
grams
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