Chicken Easy

Chicken, peas and asparagus salad with basil pesto

Name: Chicken, peas and asparagus salad with basil pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Zest and juice of 1 lemon; 1 garlic clove, bruised; 1 bay leaf; 1 tsp olive oil, plus extra to drizzle; 220g chicken breast fillet; 2 bunches asparagus, ends trimmed; 2 cups (250g) fresh or frozen peas, blanched for 2 minutes, refreshed; 15 mint leaves, roughly torn; Handful of snow pea sprouts; Shaved pecorino* or parmesan, to serve; 1 1/2 cups basil leaves; 1/3 cup (50g) toasted pine nuts; 2 small garlic cloves, chopped; 100ml olive oil; 1/2 cup (40g) freshly grated parmesan; Squeeze of lemon juice

2 ratings

10m

15m

Salad of chicken, peas, asparagus and basil pesto

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

A salad with substance- like Tobie's chicken and asparagus combination - is the perfect meal for two.

Zest and juice of 1 lemon
1 garlic clove, bruised
1 bay leaf
1 tsp olive oil, plus extra to drizzle
220g chicken breast fillet
2 bunches asparagus, ends trimmed
2 cups (250g) fresh or frozen peas, blanched for 2 minutes, refreshed
15 mint leaves, roughly torn
Handful of snow pea sprouts
Shaved pecorino* or parmesan, to serve

Pesto

1 1/2 cups basil leaves
1/3 cup (50g) toasted pine nuts
2 small garlic cloves, chopped
100ml olive oil
1/2 cup (40g) freshly grated parmesan
Squeeze of lemon juice

Method

1.

Mix zest and juice, garlic, bay leaf, oil and some pepper in a bowl. Add chicken and turn to coat in the mixture. Cover and marinate in the fridge for 30 minutes.
2.

Meanwhile, for pesto, pulse basil, pine nuts and garlic in a food processor until coarsely chopped. With motor running, slowly add oil until combined. Add cheese, pulse again, then add lemon to taste.
3.

Preheat a lightly oiled chargrill or barbecue on high heat. Grill chicken for 5 minutes each side until golden and cooked. Add asparagus for the final 2 minutes and turn until lightly charred.
4.

Thinly slice chicken and place in a large bowl. Cut asparagus into lengths, then place in bowl with peas, mint, snow pea sprouts and the pesto. Toss gently with your hands to combine, then drizzle with oil and top with shaved cheese.