Pesto Chicken Salad

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TheHummer

Cook
Joined
Mar 7, 2005
Messages
58
Location
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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