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Poached Chicken Pesto Salad

Bev Cooks Recipe by

Poached Chicken Pesto Salad

Just look at all that color on your plate!

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Poached Chicken Pesto Salad  

As prepared by Bev Cooks

Just a few shreds and a quick blitz away from one heckuva salad.


Oh, look. I'm at that whole pesto thing again. If we were face to face I'd whip out my best Jim Carrey voice from the Mask and say, "SOMEBODY STOP MEEEH." But then you might want to karate chop me. So, it's safer that we have these walls of the interweb between us.

Alright so check out this salad. Remember when I made broccoli pesto that one time? And then asparagus pesto that other time? Well, I'm about to skip to your Lou, pigeons, because this time I went the spinach route and things get TOW UP.

And by tow up I mean insanely healthy and simple and beautiful and the scandal of it all is almost too much to bear.

Why don't we just start before I'm all, SSSSSSSSSSMOKINNNN' on ya.

Gather your chicken, spinach, almonds, tomatoes, cheese, celery, garlic and beans.

Ingredients for Poached Chicken Pesto Salad

While you poach (boil) your chicken (which I didn't photograph because Laverne and Shirley was on and I was distracted) get your pesto all ready. Toss the spinach, cheese, almonds, garlic and a good pinch of salt and pepper into a food processor. Pulse, pulse. Now, with the motor running add the oil in a thin stream.

Pesto ingredients

And look. You want to lick it, don't you?

Pesto

So here's our chicken all cooked through. I'd let it cool about 10 minutes before we shred-a-roo.

Poached chicken

Voila.

Shredded chicken

And then you dump the pesto in, along with the beans, tomatoes and celery. Give her a toss.

Finished Poached Chicken Pesto Salad

Plate her up aaaand wow.

Close up of finished Poached Chicken Pesto Salad

Make this at the beginning of the week and you've got lunches all week!

Poached Chicken Pesto Salad on plate

Or 30 minutes.



If you would like Bev to stop making pesto, she needs to you know something. Fat chance. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Poached Chicken Pesto Salad

Ingredients

2
chicken breasts
6
cups baby spinach, divided
1/4
cup sliced almonds
1/4
cup freshly grated parmesan cheese
2
cloves garlic
1/3
cup extra-virgin olive oil
2
ribs celery, chopped
1
(14.5 oz) can cannellini beans, drained and rinsed
1/2
cup cherry tomatoes, sliced in half
2
pinches coarse salt and freshly ground pepper

Directions

  • 1 Bring a pot of salted water to a boil. Add the chicken and boil until cooked all the way through, 20 minutes. Transfer to a plate or boil and let cool. Once cooled, shred with your fingers.
  • 2 In the meantime, place 2 cups spinach in a food processor. Add the almonds, cheese, garlic, salt and pepper. Pulse a few times. With the motor running, add the oil in a thin stream.
  • 3 Toss pesto with shredded chicken. Add the celery, beans and tomatoes. Give another toss.
  • 4 Serve chicken pesto mixture over the remaining 4 cups of spinach, equally divided onto 4 plates.
See Post

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