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Pesto Chicken With Creamy Fennel Salad
With natural yoghurt parmesan and garlic dressing
Nuts
-
Italian
A healthy dinner that is packed with flavour. Roasted pesto chicken and cherry tomatoes with a delicious fennel salad.
Mmmmmmm is how I will start this post off because this Pesto Chicken Salad is the bomb and completely packed with flavour. It is an interesting twist on the classic Caesar salad which I actually discovered today was originally created in Mexico – not Italy. I still put this recipe down as Italian though as it is filled with pesto and garlic flavours.
Fennel has been a little gem in my kitchen lately, bringing me an intense and interesting flavour to my dishes. It is definitely an understated vegetable as per Jamie Oliver always says – he is the one that has inspired to to experiment with it. I love it raw in this salad, it gives a fragrant taste and aroma but not too strong, very pleasant to eat, even in its raw form.
The jarred pesto is a wonderful little trick to bring big flavour, fast and easy. Spread it on your chicken and roast away. It is as simple as that. Jarred basil pesto has so many flavourful ingredients packed into it – basil, pine nuts, olive oil, seasoning and parmesan. Use a good quality pesto for the best flavour. I used Asda’s extra special.
This pesto chicken salad is brought together with a healthy 3 ingredient creamy parmesan and garlic dressing. Natural yoghurt, fresh garlic, fresh grated parmesan and seasoned with salt and pepper. Boom. You wouldn’t believe it. I don’t know what the deal is with these fancy dressings with 10 ingredients, vinegars, condiments ect because this one is soooo delicious and so quick and easy to make.
Then finally we add a little crunch with some croutons and a little tang with roasted cherry tomatoes. This recipe brings you everything you need for a satisfying and healthy dinner.
Steps
|
1
Done
|
Preheat the oven to 180°C fan/350°C/Gas 3. Lay the chicken breasts on a baking tray and spread on the pesto. Put into the oven to bake for 25 minutes. After the first 15 minutes add the cherry tomatoes to the tray and bake for the remaining 10 minutes. |
|
2
Done
|
While the chicken and tomatoes bake, crush, peel and finely chop the garlic then finely grate the parmesan. Add the natural yoghurt to a small bowl with the garlic, parmesan, salt and black pepper to taste. Wash and slice the romaine lettuce and finely slice the fennel. |
|
3
Done
|
Once the chicken and tomatoes are baked, slice the chicken and lay over the fennel salad along with the tomatoes. Spoon over the parmesan dressing and sprinkle over the croutons. |
Pesto Chicken With Creamy Fennel Salad
With natural yoghurt parmesan and garlic dressing
- Nuts
-
Italian
A healthy dinner that is packed with flavour. Roasted pesto chicken and cherry tomatoes with a delicious fennel salad.
Mmmmmmm is how I will start this post off because this Pesto Chicken Salad is the bomb and completely packed with flavour. It is an interesting twist on the classic Caesar salad which I actually discovered today was originally created in Mexico – not Italy. I still put this recipe down as Italian though as it is filled with pesto and garlic flavours.
Fennel has been a little gem in my kitchen lately, bringing me an intense and interesting flavour to my dishes. It is definitely an understated vegetable as per Jamie Oliver always says – he is the one that has inspired to to experiment with it. I love it raw in this salad, it gives a fragrant taste and aroma but not too strong, very pleasant to eat, even in its raw form.
The jarred pesto is a wonderful little trick to bring big flavour, fast and easy. Spread it on your chicken and roast away. It is as simple as that. Jarred basil pesto has so many flavourful ingredients packed into it – basil, pine nuts, olive oil, seasoning and parmesan. Use a good quality pesto for the best flavour. I used Asda’s extra special.
This pesto chicken salad is brought together with a healthy 3 ingredient creamy parmesan and garlic dressing. Natural yoghurt, fresh garlic, fresh grated parmesan and seasoned with salt and pepper. Boom. You wouldn’t believe it. I don’t know what the deal is with these fancy dressings with 10 ingredients, vinegars, condiments ect because this one is soooo delicious and so quick and easy to make.
Then finally we add a little crunch with some croutons and a little tang with roasted cherry tomatoes. This recipe brings you everything you need for a satisfying and healthy dinner.
Steps
|
1
Done
|
Preheat the oven to 180°C fan/350°C/Gas 3. Lay the chicken breasts on a baking tray and spread on the pesto. Put into the oven to bake for 25 minutes. After the first 15 minutes add the cherry tomatoes to the tray and bake for the remaining 10 minutes. |
|
2
Done
|
While the chicken and tomatoes bake, crush, peel and finely chop the garlic then finely grate the parmesan. Add the natural yoghurt to a small bowl with the garlic, parmesan, salt and black pepper to taste. Wash and slice the romaine lettuce and finely slice the fennel. |
|
3
Done
|
Once the chicken and tomatoes are baked, slice the chicken and lay over the fennel salad along with the tomatoes. Spoon over the parmesan dressing and sprinkle over the croutons. |
