Mary berry chicken and pesto salad
Mary berry chicken and pesto salad is a delicious dish that combines tender, juicy chicken with fresh greens and flavorful pesto. The recipe involves marinating the chicken in garlic, lemon juice, and olive oil before grilling it to perfection. Then, you simply toss together some mixed greens, cherry tomatoes, cucumber slices, and croutons with your favorite store-bought or homemade pesto sauce for a healthy and satisfying meal.
Why people also love Mary berry chicken and pesto salad
People love Mary Berry’s chicken and pesto salad for a variety of reasons. Firstly, it is a healthy and nutritious dish that incorporates fresh ingredients like greens, cherry tomatoes, and cucumber slices. Secondly, the combination of juicy grilled chicken with flavorful pesto creates an explosion of taste in every bite. Additionally, the recipe is easy to make at home with simple ingredients readily available at any grocery store or market. Finally, this salad can be served as a main course or side dish for lunch or dinner making it perfect for any occasion!
One summer, my family and I traveled to Italy for vacation. While we were there, we had the opportunity to try some amazing Italian dishes like homemade pasta and fresh seafood. When we returned home, my mom decided to make a version of Mary Berry’s chicken and pesto salad using the traditional Genovese basil pesto that we brought back from our trip.
Ingredients:
- Chicken breast
- Garlic cloves
- Lemon juice
- Olive oil
- Salt and pepper
- Mixed greens (such as spinach, arugula or lettuce)
- Cherry tomatoes
- Cucumber slices
- Croutons
- Pesto sauce
Instructions:
- Begin by marinating the chicken breasts with garlic, lemon juice, olive oil salt and pepper for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Grill the chicken until cooked through (internal temperature should reach 165°F).
- While the chicken is cooking prepare your salad by tossing together mixed greens, cherry tomatoes, cucumber slices and croutons in a large bowl.
- Once cooked let the chicken rest before slicing it into bite-sized pieces.
- Add the sliced chicken to the salad bowl and toss everything together.
- Drizzle pesto sauce over the top of the salad, using as much or as little as you like.
- Serve immediately and enjoy!
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Total Time: Approximately 50 minutes
- Difficulty Level: Easy
- Yield: Serves 4 people
Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Whisk (for making marinade)
- Cutting board
- Sharp knife
Serving Suggestions:
This salad can be served as a main course for lunch or dinner. You can also serve it as a side dish with your favorite pasta dish or soup.
Expert Tips & Tricks:
- Marinate the chicken ahead of time to allow the flavors to fully develop.
- Use fresh ingredients like homemade croutons and freshly made pesto sauce for best results.
- If you’re short on time, use store-bought croutons and pesto sauce instead.
- To make the salad more filling, add some cooked pasta or quinoa to it.
Nutrition Information:
This recipe is high in protein and fiber due to the chicken and mixed greens. The exact nutrition information will depend on the specific ingredients used.
Presentation:
To present this dish, place a generous portion of the chicken and pesto salad onto each plate. Garnish with additional cherry tomatoes or cucumber slices if desired for an added pop of color. Serve immediately while still warm from grilling for best results!
Variations and substitutions for Mary berry chicken and pesto salad:
Variations:
- Add grilled or roasted vegetables such as zucchini, bell peppers, or eggplant to the salad.
- Substitute the chicken with cooked shrimp or tofu for a vegetarian option.
- Swap out the mixed greens for baby spinach leaves.
Substitutions:
- Use balsamic vinaigrette instead of pesto sauce if you prefer a tangy flavor.
- Replace croutons with toasted almonds or pine nuts for added crunch and texture.
- If you don’t have access to a grill, cook the chicken in a skillet on medium-high heat until it is fully cooked through.
Recommendations and notices:
Recommendations:
- Marinate the chicken overnight in the fridge to enhance its flavor.
- Use freshly made croutons instead of store-bought ones for a more delicious taste.
- Serve the salad immediately after grilling to ensure that it stays warm.
Notices:
- Be careful not to overcook or undercook the chicken. Overcooked chicken can be dry and tough while undercooked chicken can be unsafe to eat.
- Wash all vegetables thoroughly before using them in your recipe.
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
FAQ for Mary berry chicken and pesto salad
Yes! Homemade pesto sauce is easy to make. Simply blend together fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, olive oil and a pinch of salt in a food processor until smooth.
Absolutely! Store-bought pesto can be used as a time-saving substitute if you’re short on time.
You can use shrimp or tofu as alternatives to chicken for this recipe.
Leftover salad should be stored in an airtight container in the refrigerator and can last up to 3 days. However, it’s best to consume the salad as soon as possible for optimal freshness.
