Mary berry lemon pesto chicken salad

Mary berry lemon pesto chicken salad is a refreshing and flavorful dish that combines tender pieces of grilled chicken with a zesty dressing made from fresh lemon juice, basil pesto, and olive oil. Tossed together with crisp lettuce leaves, juicy cherry tomatoes, crunchy pine nuts, and creamy mozzarella cheese, this salad makes for a satisfying meal that’s perfect for warm weather days or as an easy lunch option.

Why people also love Mary berry lemon pesto chicken salad

People also love Mary Berry’s lemon pesto chicken salad for a variety of reasons. The combination of fresh, zesty flavors from the lemon juice and basil pesto with the juicy grilled chicken creates a delicious taste that is both satisfying and refreshing. Additionally, the addition of crunchy pine nuts and creamy mozzarella cheese adds texture to the dish, making it even more enjoyable to eat. This salad is also easy to prepare, making it a great option for busy weeknights or as part of a summer barbecue spread. Overall, people appreciate this recipe because it offers a healthy yet flavorful meal that can be enjoyed by everyone!

When I first tried this recipe, it reminded me of my family trip to Italy a few years ago. We had the most delicious pesto pasta in a small restaurant in Florence and ever since then, I’ve been obsessed with anything that has basil pesto in it.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• Olive oil for grilling
• 1 head of lettuce, washed and torn into bite-sized pieces
• 2 cups cherry tomatoes, halved
• 1/3 cup pine nuts, toasted
• 8 oz. fresh mozzarella cheese, cubed

For the dressing:

• Juice of one lemon (about 2 tablespoons)
• Zest of one lemon (about a teaspoon)
• 1/4 cup basil pesto
• 3 tablespoons olive oil

Instructions:

1. First of all,Preheat grill or grill pan over medium-high heat.
2. Season both sides of chicken breasts with salt and pepper.
3. Brush each side lightly with olive oil.
4. After this,Grill chicken for approximately 6-7 minutes per side, or until cooked through.
5. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
6. In a large bowl, combine lettuce, cherry tomatoes, pine nuts and mozzarella cheese.
7. To make the dressing: in a small bowl whisk together lemon juice and zest with basil pesto and olive oil until well combined.
8. Drizzle dressing over salad ingredients in the large bowl and toss to coat evenly.
9. Add sliced grilled chicken on top of the salad mixture
10. Serve immediately while still fresh!

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Difficulty: Easy
• Yield: Serves 4

Equipment Needed:

• Grill or grill pan
• Large mixing bowl
• Small mixing bowl
• Whisk

Servings Suggestions:
This salad makes a great main course for lunch or dinner. It can also be served as a side dish alongside grilled meats, fish, or vegetables.

Expert Tips & Tricks:

1. To save time on grilling the chicken breasts, you can use leftover cooked chicken instead.
2. For added flavor and texture, try adding sliced avocado to the salad.
3. You can make this recipe ahead of time by preparing all ingredients separately and storing them in an airtight container in the refrigerator. When ready to serve, simply assemble the salad and toss with dressing.

Nutrition Information:
Serving size: 1/4 of recipe

• Calories: 455
• Total fat: 31g
• Saturated fat: 8g
• Cholesterol: 109mg
• Sodium: 630mg
• Total carbohydrates: 9g
• Dietary fiber: 3g
• Sugar: 4g
• Protein:36 g

Presentation:
To present this dish, start by arranging a bed of lettuce on each plate or serving platter. Add cherry tomatoes, pine nuts and mozzarella cheese on top of the lettuce bed. Place sliced grilled chicken breasts over the salad mixture and drizzle lemon pesto dressing evenly over everything.Garnish with fresh basil leaves before serving, if you like!

Variations and substitutions for Mary berry lemon pesto chicken salad recipe:

1. Vegetarian version: Substitute the chicken with grilled tofu or tempeh to make this a vegetarian dish.
2. Gluten-free option: Use gluten-free croutons instead of pine nuts, and substitute lettuce with your favorite gluten-free greens.
3. Nut-free option: Replace the pine nuts with sunflower seeds or pumpkin seeds.
4. Vegan version: Omit the mozzarella cheese and use vegan pesto sauce instead of basil pesto.
5. Grilled vegetable salad variation: Instead of chicken, grill vegetables such as bell peppers, zucchini, eggplant, and onions to add variety to your salad.
6. Greek-style variation: Add sliced cucumber, kalamata olives and feta cheese for a Mediterranean twist on this recipe!
7. Low-carb version: Use grilled shrimp or salmon instead of chicken, and substitute lettuce with arugula or spinach for a low-carb option.
8. Citrus vinaigrette dressing variation: Replace the lemon pesto dressing with a citrus vinaigrette made from orange juice, lemon juice, olive oil and honey.
9. Caesar salad variation: Add croutons, shaved Parmesan cheese and anchovy paste to your salad mix for a classic Caesar salad twist!
10. Mexican-style variation: Add black beans, corn kernels and avocado slices on top of your salad mix for a Mexican-inspired dish!

Recommendations and notices:

1. When grilling the chicken, make sure to cook it thoroughly until no longer pink in the center.
2. To prevent your pine nuts from burning, toast them over low heat and keep an eye on them as they can burn quickly.
3. If you’re making this recipe ahead of time, store all ingredients separately until ready to serve to ensure freshness.
4. Adjust seasoning according to your taste preference by adding more salt or pepper if needed.
5. Use freshly squeezed lemon juice for best results when making the dressing.
6. For a creamier dressing, add a tablespoon of Greek yogurt or sour cream into the mixture before whisking together with other ingredients!
7. Add grilled vegetables such as bell peppers or zucchini to enhance flavor and nutrition value!

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