Chicken Pesto Salad Bowl
Very easy
Hannah
Hannah

Chicken Pesto Salad Bowl

Prep Time

6 minutes
Prep time

Cooking

6 minutes
Cook time

Calories

421 cal.
Per serving

Ingredients for 1

Chicken strips (grilled)

70 g

Chicken strips (grilled)

Quinoa (cooked)

80 g

Quinoa (cooked)

Romaine lettuce

1 handful

Romaine lettuce

Broccoli (fresh)

80 g

Broccoli (fresh)

Cherry tomatoes

80 g

Cherry tomatoes

Parmesan (shaved)

15 g

Parmesan (shaved)

Pesto

1 tsp

Pesto

Lemon

1 wedges

Lemon

Utensils

Stovetop, Pot (small)

recipe

  • Step 1
    Wash & slice the broccoli into florets. Cut them in halves or quarters, if needed.
  • Step 2
    In a pot of salted boiling water, add the broccoli. Cook for 5-6 min & drain.
  • Step 3
    Meanwhile, heat the quinoa according to package instructions.
  • Step 4
    Wash & chop the lettuce.
  • Step 5
    Wash & slice the cherry tomatoes in half.
  • Step 6
    Prepare the pesto sauce. In a bowl, add : the pesto & lemon juice. Stir to combine.
  • Step 7
    Serve the lettuce in a bowl with the quinoa, cherry tomatoes, broccoli, chicken and parmesan shavings. Drizzle the pesto sauce & re-season to taste. Enjoy !