warm basil pesto chicken salad

warm basil pesto chicken salad

Sometimes a warm basil pesto chicken salad is just what your body needs!

  • 30 mins
  • 4
  • Intermediate


  • 4 chicken breasts
  • 30ml basil pesto
  • 4 thin slices Serrano, Black Forest or Parma ham
  • 30ml olive or avocado oil
  • 2 handfuls fine green beans, ends trimmed
  • 2 handfuls cherry tomatoes
  • 30ml butter
  • 80ml feta, crumbled
  • baby herbs or basil, to serve


  1. Cut a pocket in the side of each chicken breast, and season inside and outside. Spoon the pesto into the pockets and wrap a slice of ham around each breast. Heat the oil on medium-high and fry the chicken for about 8 minutes or until golden brown all over and cooked through.
  2. Blanch the beans in boiling water for 1 minute or until bright. Drain and toss the beans, tomatoes and butter into the pan with the chicken and heat through for 5 minutes. Season.
  3. Slice the chicken and serve sprinkled with the feta and herbs.

Magazine issue date: Mar, 2017


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