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pesto chicken skewers & tomato salad with crispy croutons


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Description

pesto chicken skewers & tomato salad with crispy croutons


Ingredients

Scale
  • 3 cups rocket (or salad leaves of your choice)
  • 1/2 fennel bulb, thinly sliced
  • 250 grams cherry tomatoes, sliced
  • 80 grams feta, crumbled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze (or vinegar)
  • sea salt and pepper, to season
  • 1 small loaf turkish bread, thinly sliced
  • olive oil, to fry in
  • 500 grams chicken breast, thinly sliced
  • 1/3 cup store-bought basil pesto

Instructions

  1. Arrange rocket, fennel and tomatoes on a large plate and toss to combine.  Top with crumbled feta.  Drizzle with olive oil, balsamic glaze and season with salt and pepper.  Set aside.
  2. Heat a nonstick frypan to medium-high heat, add olive oil and turkish bread slices and cook 2-3 minutes each side or until golden and crispy.  Arrange croutons like a wreath around the salad.
  3. Place chicken and pesto into a large bowl and toss to combine.  Thread chicken onto skewers.  Heat frypan to medium-high heat, add olive oil and chicken skewers and cook 4-5 minutes (each side) or until the chicken is golden and cooked through.  Arrange chicken skewers onto a plate and serve alongside the salad.  Enjoy X
  • Prep Time: 20 mins
  • Cook Time: 15 mins