Description
pesto chicken skewers & tomato salad with crispy croutons
Scale
Ingredients
- 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
- 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.
- 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.
- 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