| Servings | serves |
Ingredients
- 1 Chicken Breast Fillet approx 220g
- 1 Lemon Zest and Juiced
- 1 clove Garlic Cloves crushed
- 1 Bay Leaves
- 1 tbs Extra Virgin Olive Oil
- Sea Salt
- Black Pepper freshly ground
- 1 Apples washed
- 12-15 Mint Leaves roughly torn
- 1/3 cup Walnuts slightly crushed using your hands
- Handful Pea Shoots roughly torn
- 1 stick Celery washed and roughly sliced
For the Pesto
- 45 grams Pine Nuts
- 1 ½ cups Basil washed and dried
- 2 cloves Garlic Cloves
- 60 grams Parmesan grated
- ½ cup Olive Oil 125ml
- Sea Salt
- Black Pepper freshly ground
Ingredients
For the Pesto
| |
Instructions
- Firstly pop the chicken into a bowl and add the lemon zest and juice along with the crushed garlic clove, bay leaf and some freshly ground pepper and finally drizzle the extra virgin olive oil over the chicken. Toss to combine, cover and place in the fridge for at least 30 minutes.
- To make the pesto sprinkle the pine nuts into a frying pan and dry toast over a medium heat, once they are golden in colour remove from the heat and set aside to cool. Place the pine nuts, basil and garlic into a food processor and use the pulse button to blitz, once the basil is chopped slowly add the oil until combined, finally add the parmesan and adjust the seasoning with salt and pepper to your taste.
- Pre-heat a grill plate or BBQ, remove the chicken from the fridge, discard the garlic and bay leaf and grill over a high heat for about 5-6 minutes each side.
- Once the chicken is cooked transfer to a chopping board and use a sharp knife to slice the chicken and place into a large mixing bowl.
- Take the apple and slice it in half, remove the core using a knife and then slice each quarter into four length ways so you have basically sliced the apple into 8 slices.
- Add the chicken, torn mint leaves, pea shoots, sliced apple, celery, and walnuts and have a taste. Add a little olive oil and salt and pepper as needed, drizzle the pesto over the salad and serve immediately.
- Alternatively, serve the pesto on the side.
Share this Recipe