Pesto Chicken and Bacon Salad

Pesto and chicken is a winning combination, but pesto, chicken and bacon = heaven. Balance it out with some chickpeas and baby spinach for a delicious dinner.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: Pesto Chicken Salad

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Deep-based frying pan
Stovetop

Ingredients

350 g chicken breasts
Pesto 5 tablespoon total
3 tablespoon Greek yoghurt
½ lemon
Salt and pepper
1 avocado ripe
½ cup sun dried tomatoes drained
250 g bacon
1 can chickpeas 400g
1 teaspoon olive oil
1 cup frozen baby peas
200 g baby spinach

Instructions

Preheat your oven to 200 C and line a baking tray.
Spread 3 tablespoon pesto over your chicken breasts, place on the tray and in the oven for 22 minutes.
350 g chicken breasts, Pesto
Make a dressing by mixing 2 tablespoon pesto, yoghurt, lemon juice, salt and pepper. Set aside.
Pesto, 3 tablespoon Greek yoghurt, ½ lemon, Salt and pepper
Peel, deseed and slice avocado. Slice sun dried tomatoes. Slice bacon. Drain chickpeas.
1 avocado, ½ cup sun dried tomatoes, 250 g bacon, 1 can chickpeas
Place a large, deep frying pan over medium heat and add a little oil. Cook bacon, stirring, for 4-6 minutes or until browned to your liking.
1 teaspoon olive oil, 250 g bacon
Lower the heat and add chickpeas, baby peas, spinach and sundried tomato. Mix until the spinach wilts and the frozen peas are defrosted.
If you want to serve components separately for your child, add a portion of chickpeas, baby peas, sundried tomato and cooked bacon (opt.) to their plate now.
1 can chickpeas, 1 cup frozen baby peas, 200 g baby spinach, ½ cup sun dried tomatoes
Once the timer goes for the chicken, take it out of the oven and rest for a few minutes, then slice and serve over the salad with avocado and generous dollops of pesto dressing.
If you served your child their components separately then add sliced chicken and pesto yoghurt to their plate now.
1 avocado

Nutrition