Serves 4 as a starter
A great starter, as you can get everything ready beforehand and just put it together when you are ready – so excellent for entertaining.
I like to use a health grill or griddle pan to cook the chicken to give it the griddle lines but it’s not essential if you don’t have one :0)
2 chicken breasts sliced
2 garlic cloves crushed
50g or 2oz pine nuts
4 tablespoons parmesan shavings
4 good handfuls of mixed leaves or rocket
4 teaspoons of bottled green pesto
4 tablespoons white wine vinegar
Mix the chicken slices with the crushed garlic and a little olive oil and add some salt and freshly ground black pepper. Cover the bowl with cling film and and put in fridge until ready.
Heat a non stick frying pan on a medium heat, add the pine nuts and shake the pan gently until they are lightly browned.
Make parmesan shavings with a vegetable peeler and wash and dry your preferred salad leaves.
Mix together the pesto and vinegar and add a little olive oil. Season with salt and pepper and have a taste – adjust to your preference (e.g may need more pesto or vinegar).
Heat the health grill/griddle pan cook chicken on both sides. Whilst it is cooking, arrange the salad leaves into the centre of 4 plates.
Once the chicken is done, arrange onto the salad leaves. Sprinkle with the toasted pinenuts and then scatter the parmesan shavings on top.
Drizzle with the pesto dressing and dot some around the outside of the salad.