Poached chicken, cheesy pesto and tomato salad

SERVES 4 PREP AND COOK TIME 40 MIN­UTES (+ COOL­ING TIME)

The Australian Women's Weekly - - Julie Goodwin -

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.

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