Chicken Salad with Pesto
Chicken breast brings complete protein, while avocado and pesto add gentle fats and make the portion more satisfying. Lemon and mustard keep the flavor fresh without loading the salad with sweetness. The result is light, bright, and very practical for a quick lunch.
First prepare pesto sauce (20 g) if it is not ready yet. Put chicken breast fillet (70 g) into a small saucepan, cover with water, bring to a gentle simmer, and cook for 12-15 minutes until the meat is fully white inside and the juices run clear when cut. Let the breast cool for a few minutes, slice it thinly, and mix it with pesto sauce (20 g).
Arrange romaine lettuce (20 g), avocado (50 g) in large pieces, and cherry tomatoes (50 g), cut in halves, on a plate. Mix Dijon mustard (20 g), lemon juice from lemon (20 g), and olive oil (10 g), season with salt (to taste) and black pepper (to taste), pour the dressing over the salad, and place the chicken with pesto on top. Serve at once so the leaves stay crisp.
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