Poached chicken, cheesy pesto and tomato salad
SERVES 4 PREP AND COOK TIME 40 MINUTES (+ COOLING TIME)
2 (500g) chicken breast fillets
1kg baby chat potatoes
cup (100g) pine nuts
1 ½ cups loosely packed fresh basil leaves (about 1 large bunch)
2 cloves garlic, peeled
2 cups (150g) grated parmesan
1 cup (250ml) extra virgin olive oil
1 cos lettuce, washed and torn
250g red grape tomatoes, halved
250g yellow grape tomatoes, halved
1 Place the chicken in a large saucepan; cover with cold water. Place the pan over a low heat and bring up to a gentle simmer. Simmer for 10 minutes then turn the heat off. Allow the chicken to cool in the water. Tear the chicken into pieces.
2 Meanwhile, place the potatoes in a medium saucepan; cover with cold salted water. Bring to the boil then cook for about 15 minutes or until tender. Drain potatoes; cool, then cut in half.
3 Place the pine nuts in a frying pan over medium heat and toss or stir them until they are light golden brown. Reserve 1 tablespoon for serving. Transfer remaining pine nuts to the bowl of a food processor. Add the basil, garlic and parmesan; process to a paste. With the motor running, add the oil in a thin stream. When everything is combined, season to taste with salt and pepper.
4 Just before serving, layer lettuce, chicken, potatoes and tomatoes on a large platter, drizzling with pesto between layers. Sprinkle with reserved pine nuts. Not suitable to freeze or microwave.