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Creamy Coriander Pesto Chicken Salad

This quick and easy meal comes together in 30 minutes! Shredded chicken, peas and crunchy almonds get tossed in a vibrant coriander pesto - served on a bed of fresh salad greens and creamy avocado!

This is a light and fresh salad, if you are feeding a hungry household we recommend popping some potatoes or sweet potatoes in the oven at the same time as you cook the chicken.

Breakdown

Preheat the oven to 220 degrees fan bake.
Cook the chicken
While the chicken is cooking, prepare the salad ingredients and the coriander dressing.
Assemble the salad.

Tips

This salad can be served the next day, just make sure to keep the pesto chicken and salad separately, toss together before serving.
If you feel your salad leaves need some love, drizzle with some good quality olive oil and a squeeze of lemon juice.

Shortcut

Use store bought pesto.

Meal prep guide - if you followed the meal prep guide you would have roasted the almonds.

This recipe serves four, if you are cooking for two, simply halve the recipe.

INGREDIENTS Ingredients

Chicken

600g chicken tenderloins or breast
1 tsp dried oregano
Olive oil
Salt and pepper

Coriander pesto

¼ cup cashews
1 cup fresh coriander
1 garlic clove
1 tsp dijon mustard
1 lemon (juice and zest)
¼ cup olive oil
1 tsp salt
1 Tbsp apple cider vinegar

Salad

1 cup frozen peas (defrosted)
1 small red onion or shallot (finely sliced)
⅓ cup almonds (roasted and roughly chopped)
125g (1 bag) mixed salad
1 avocado (sliced)

Start by soaking the cashews for the dressing in water for 15 minutes. Drain before you add to the dressing.
Preheat the oven to 220 degrees fan bake.
Add the chicken breast to a baking dish, drizzle with olive oil and season with oregano, salt and pepper. Pop in the oven to cook for 25-35 minutes (depending on the size of the breasts).

While the chicken is cooking, prepare the salad ingredients and the coriander dressing.
Add all of the coriander pesto ingredients into a nutribullet or high-speed blender. Blend until smooth, creamy and vibrant green.

Shred the chicken once it has cooked and is cool enough to handle. Add the shredded chicken to a mixing bowl then add the green dressing, toss well to coat the chicken in the pesto. Add the peas, almonds and red onion; toss gently and season to taste.

Arrange the salad leaves on the base of the plate, and top with the chicken mixture and avocado.

TO SERVE

SERVE WITH

VARIATIONS

Vegetables

Swap mixed salad for shredded cos, rocket or spinach.
Add extra vegetables like shaved zucchini or cherry tomatoes.

Protein

For a vegetarian option, swap chicken for 1 x 400g tin of chickpeas (drained and rinsed)

Other

Swap coriander for any other herb or combo of herbs - parsley and basil would be delicious.
The cashews add a creaminess to the dressing but almonds would also work.