Shredded Chicken Pesto Salad- start your week with an easy healthy meal

Chicken salad can tick all the boxes as far as a healthy gluten free meal goes, however it can be a bit ‘vanilla’ at times. Here I’ve made a tasty salad with the edition of pesto, store bought in this instance to save you time but even better if you can make it yourself. This recipe is a great one for a mid week meal when you don’t have a great deal of time but still want to keep a lot of greens and protein in your diet.

Ingredients:
2 Large chicken breasts (skin off)
1 Knob of ginger sliced
Wattle Valley Chunky Dips- Basil, Cashew & Parmesan

1 Baby cos lettuce
2 Kale stalks
1 Roma tomato
1 Lebanese cucumber (small)
1 Avocado
50g Dodoni feta
Kalamata pitted olives sliced
1 Bunch continental parsley
Salt & Pepper
Olive Oil
Lemon

Method:
In a small pot bring water to the boil, add ginger and chicken and continue to boil until chicken is cooked through. Remove from water and sit for 5 minutes in a bowl before placing a cover over the chicken and popping it in the fridge. If you have time during the day you can boil the chicken in advance and store in an airtight container in the fridge.

For the salad wash and slice the cos, kale, tomato, cucumber, avocado and place in large metal bowl. Dice the parsley and crumble the feta then sprinkle over the top along with the olives. Using tongs toss the salad adding salt and pepper, olive oil and freshly squeezed lemon juice to taste.

Take the chicken breasts and using a sharp serrated knife shred the fillets by slicing the cooked chicken thinly on an angle. In a saucepan heat a small dash of olive oil and add the basil pesto, then stir through the shredded chicken. Once the chicken is warmed take off the stove and stir through the salad before serving.

Serves 4