• Our delightful crispy chicken, potato, and summer greens salad is the ideal side dish for your summer braai.

    Crispy chicken, potato and summer greens salad with spring onion pesto

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • PESTO
    • 250ml (1 cup) fresh coriander, leaves picked
    • 4 spring onions, chopped
    • 1 garlic clove
    • 15ml (1 tbsp) fresh ginger, grated
    • 60ml (¼ cup) raw peanuts
    • 60ml (¼ cup) olive oil
    • 15ml (1 tbsp) soy sauce
    • 4 chicken breasts, skin on
    • salt and freshly ground black pepper, to taste
    • 15ml (1 tbsp) olive oil
    • 200g green beans, blanched
    • 500ml (2 cups) peas, blanched
    • 250ml (1 cup) fresh chervil sprigs

    Instructions

    1

    For the pesto, blend all the ingredients in a food processor until smooth, about 2 minutes. Set aside.

    2

    Place 15ml (1 tbsp) of the pesto under the skin of each chicken breast and season. Heat the oil in a non-stick frying pan over a medium heat, add the chicken and fry until cooked through, about 10 – 15 minutes on each side. Slice thinly.

    3

    Place the beans and peas in a large bowl with the remaining pesto and toss to coat.

    4

    To serve, place the bean salad on a serving platter and top with the chicken and chervil.

    ALSO SEE: Chicken breyani recipe

    Chicken breyani recipe

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