eCook Meal
Pesto Chicken Salad
with basil pesto, bulgur wheat & lemon juice
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!
Serving guide
Choose your portion size.
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 - 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
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!
Bulgur Wheat - 400ml
Balsamic Vinegar - 40ml
Lemon Juice - 60ml
Tomatoes - 2
Free-range Chicken Mini Fillets - 600g
Grated Mozzarella Cheese - 120g
Pesto Princess Basil Pesto - 60ml
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R123.94
for 4 servings · R30.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Grated Mozzarella Cheese needs 120 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 20% of packR25.00
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Leaves, Lemon Juice, Mozzarella Cheese, Pesto Princess Basil Pesto, Tomato
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?
BRING IT TOGETHER: In a salad bowl, combine the cooked bulgur, the shredded green leaves, and the marinated tomatoes & the marinade. Season. 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. LOOSEN THE PESTO: In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water. 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. 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!
What should be prepared from my kitchen to make Pesto Chicken Salad?
Balsamic Vinegar, Bulgur Wheat, Chicken, Green Leaves, Lemon Juice, Mozzarella Cheese, Pesto Princess Basil Pesto, Tomato
How many calories does Pesto Chicken Salad have?
684 calories
How much fat content does Pesto Chicken Salad have?
grams