Pesto Pulled Chicken Salad

with Mozzarella

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low-carb
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Instructions

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1 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken and fry with pinch of salt for 2 min on each side until browned. Once browned, reduce the heat to low. Add a splash of water, cover with a lid and cook for 10 min further. Once cooked, using two forks, pull the chicken until it's fully shredded.

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2 Toast almonds

Meanwhile, toast the almond flakes in a hot, dry pan for 1 min or until starting to brown. Remove from the pan and set aside. 

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3 Mix

Place the pulled chicken into a bowl. Add the pesto and give everything good mix up.

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4 Add

Halve the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper, and tear it to pieces. Wash and dry the spinach. Chop the Romaine lettuce. Place the lot in a bowl. Drizzle with olive oil, and season with salt and black pepper. Toss.

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5 Serve

Divide the salad and the pesto chicken among plates. Garnish with Parmesan shavings and the toasted almond flakes.

Tips for fussy eaters

Serve the chicken with pasta and melted mozzarella cheese.

Pro tip

Perfect for your lunch box the next day!

This speedy dinner is nutritious and packed with flavours!

Cooking Time: 15 min

Cals 562 · Prot 52 · Carbs 14 · Fat 30

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Water 30 ML
Green pesto 50 Grams

Salad

Cherry tomatoes 250 Grams
Mozzarella ball 125 Grams
Baby spinach 60 Grams
Romaine lettuce 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Almond flakes 30 Grams
Parmesan 30 Grams

This speedy dinner is nutritious and packed with flavours!

Cooking Time: 15 min

Cals 562 · Prot 52 · Carbs 14 · Fat 30

Gluten-Free

Instructions

photo

1 Cook chicken

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken and fry with pinch of salt for 2 min on each side until browned. Once browned, reduce the heat to low. Add a splash of water, cover with a lid and cook for 10 min further. Once cooked, using two forks, pull the chicken until it's fully shredded.

photo

2 Toast almonds

Meanwhile, toast the almond flakes in a hot, dry pan for 1 min or until starting to brown. Remove from the pan and set aside. 

photo

3 Mix

Place the pulled chicken into a bowl. Add the pesto and give everything good mix up.

photo

4 Add

Halve the cherry tomatoes. Drain the mozzarella, pat it dry with kitchen paper, and tear it to pieces. Wash and dry the spinach. Chop the Romaine lettuce. Place the lot in a bowl. Drizzle with olive oil, and season with salt and black pepper. Toss.

photo

5 Serve

Divide the salad and the pesto chicken among plates. Garnish with Parmesan shavings and the toasted almond flakes.

Tips for fussy eaters

Serve the chicken with pasta and melted mozzarella cheese.

Pro tip

Perfect for your lunch box the next day!

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Water 30 ML
Green pesto 50 Grams

Salad

Cherry tomatoes 250 Grams
Mozzarella ball 125 Grams
Baby spinach 60 Grams
Romaine lettuce 200 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Almond flakes 30 Grams
Parmesan 30 Grams
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