- 4 chicken breasts
- 4 waxy potatoes, or use store-bought pre-cooked potato slices
- 3 baby romaine lettuce
- 1 chicory
- large handful of cherry tomatoes
- 1 lemon (zest + juice)
- 6 tablespoons plain yogurt
- 4 tablespoons pesto (store-bought or make your own)
- olive oil
- pepper and salt to taste
- handful of cashew nuts
- 4 slices of bread
Kitchen equipment needed
- small bowl
- citrus grater + juicer
- grill pan
- meat tongs
- cutting board & chef’s knife
- large bowl
Preparation — 15 minutes
FILL a medium-sized pan with water and salt and bring to a boil. RINSE the potatoes and chop them into slices, no need to peel them first. COOK the potato slices for about 5 minutes, exact time depends on the thickness of the slices. DRAIN them and let them cool off.
RINSE the lettuce if needed and chop into coarse pieces. REMOVE the hard parts from the chicory and chop into coarse pieces. RINSE the cherry tomatoes and divide them in halves. REMOVE any excess fat or muscles from the chicken breasts and divide them into long strips.
Finishing the chicken salad with pesto yogurt dressing — 15 minutes
CREATE an easy dressing by combining plain yogurt with pesto, lemon zest and juice. SEASON with pepper and salt.
BRUSH a bit of olive oil on both sides of the bread slices. HEAT the grill pan on high heat and GRILL both sides of the slices of bread shortly. DRIZZLE the chicken strips with olive oil, pepper and salt a. GRILL the chicken strips for a few minutes on each side, until the grilling pattern appears. The exact time depends on the thickness of the chicken strips.
DIVIDE lettuce, chicory, potato slices and cherry tomatoes over plates. DIVIDE the grilled chicken in the middle and finish with pesto yogurt dressing and cashew nuts. SERVE with slices of bread and enjoy!