Pesto Chicken and Roasted Zucchini Salad

pesto-chicken-and-roasted-zucchini-salad

INGREDIENT

2 medium zucchini, diced into bite-sized pieces

15 ml cooking oil (such as avocado oil)

Salt, to taste

250 g cherry tomatoes, halved

450 g cooked chicken, diced

125 ml black olives, sliced

80 ml feta cheese, crumbled

125 ml pesto sauce

Optional: 500 ml baby arugula for serving

Optional: Fresh basil leaves for garnish

METHOD

Roast the Zucchini:

Preheat the oven to 220°C. Toss the diced zucchini with oil and a pinch of salt. Spread evenly on a baking tray and roast for 15-20 minutes, stirring once, until golden and tender. Let cool slightly. (For a stovetop option, sauté the zucchini in a pan over medium heat until browned and softened.)

Assemble the Salad:

In a large bowl, combine the diced chicken, cherry tomatoes, black olives, and crumbled feta. Add the roasted zucchini and drizzle with the pesto sauce. Gently toss until well coated.

Serve:

If using arugula, divide it onto plates or a serving platter. Spoon the pesto chicken salad over the greens. Garnish with fresh basil leaves if desired.

Enjoy this fresh and flavorful salad, perfect for a light meal or side dish!

 

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