Pesto Chicken Salad

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Mar 7, 2005
Auckland, New Zealand
By deeply scoring the chicken the flavours will penetrate more.
Once the peppers have been roasted put them in a plastic bag, seal the end and leave to cool. The steam will loosen the skins, making it easier to peel them.

8 chicken drumsticks
4 tbsp each : sundried tomato pesto, olive oil
2 tbsp fresh basil, roughly torn

For the Salad
3 peppers (Capsicums), halved and seeded
150 g dried pasta
4 spring onions (scallions)
50 g parmesan cheese shavings

For the Dressing
4 tbsp extra virgin olive oil
2 tsp balsamic vinegar

1 Make 3 sharp slashes across the thickest part of each drumstick and place in a dish.
2 Mix the pesto with the olive oil and the basil leaves and use to coat the chicken evenly. Cover a nd refridgerate for 2 hours or overnight.
3 Before cooking the chicken, char-grill the peppers, remove the skin and cut into small pieces.
4 Cook the pasta, drain well. Whisk together the oil and vinegar and then stir into the pasta. Cook the chicken under a medium grill for 15 minutes, turning occasionally to cook evenly. Mix the remaining salad ingredients into the pasta and serve with the drumsticks.

Servings: 4

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