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Monday, 3 December 2012

Chicken Green Bean Almond Basil Pesto Salad...

Serves: 1-2
   1 tbsp extra virgin olive oil
   1 large chicken breast, trimmed and sliced
   small handful green beans, trimmed
   1/2 avocado, halved stone removed and sliced
   small handful rocket
   small handful of basil, sliced finely
   1-2 large lettuce leaves, torn up
   1 tomato, cut into chunks
   1 tbsp extra virgin olive oil
   1 tbsp Almond Basil Pesto

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and some salt and pepper, stir. Cook until golden and just cooked through and set aside.
  2. Bring a medium, saucepan of water to the boil over medium-high heat. Add beans. Cook for 2 to 3 minutes, or until just tender. Using tongs, remove beans to a colander. Refresh under cold water. Drain and allow to cool slightly.
  3. In a large bowl add rocket, lettuce, basil, tomato and green beans, lightly toss.
  4. In a small bowl/ container mix olive oil and pesto, if you need to add more olive oil to get a nice (slightly runny) consistency, do so. Add chicken to the large bowl and 1/3 of the dressing, toss thoroughly.
  5. Arrange salad on plates, adding the avocado slices. Drizzle the remainder, or what you like, of the pesto dressing over the salad.

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