🥗 Chicken Salad with Chickpeas and Pesto Dressing

Name: Chicken Salad with Chickpeas and Pesto Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets (approx. 150 g each); 1 untreated lemon; 100 ml dry white wine; 1 handful oakleaf lettuce; 1 handful young spinach; 400 g chickpeas (can); 2 tomatoes; 0.5 bunch parsley; 0.5 bunch dill; 4 tbsp white wine vinegar; 6 tbsp olive oil; salt

499 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets (approx. 150 g each)
1 untreated lemon
100 ml dry white wine
1 handful oakleaf lettuce
1 handful young spinach
400 g chickpeas (can)
2 tomatoes
0.5 bunch parsley
0.5 bunch dill
4 tbsp white wine vinegar
6 tbsp olive oil
salt

Instructions

1. Rinse the chicken breast fillets under running water and pat them dry with a kitchen towel.
2. Cut the lemon in half and slice one half into thin rounds.
3. Place the lemon slices in a wide pot.
4. Pour the white wine and about 400 milliliters of water into the pot.
5. Bring the liquid to a boil.
6. Remove the pot from the heat.
7. Place the chicken breast fillets into the hot liquid.
8. Make sure the meat pieces are completely covered with the liquid.
9. Cover the pot and let the meat cook (poach) on low heat for 15 to 20 minutes.
10. Remove the chicken from the pot and let it cool down.
11. Rinse the lettuce heads and the spinach under running water.
12. Remove woody stems and wilted greens from the lettuce and spinach.
13. Dry the vegetables well or spin them in a salad spinner.
14. Rinse the chickpeas in a sieve and let them drain well.
15. Distribute the lettuce and spinach onto the plates.
16. Add the drained chickpeas to the plates.
17. Rinse the tomatoes under running water.
18. Cut out the hard stem attachment at the top of the tomatoes.
19. Slice the tomatoes.
20. Place the tomato slices on the plates.
21. Pluck the parsley leaves from the stems.
22. Pluck the dill fronds from the stems.
23. Chop the parsley and dill coarsely.
24. Squeeze the juice from the remaining half of the lemon.
25. Mix the chopped herbs, white wine vinegar, and lemon juice in a bowl.
26. Add the oil and blend the mixture finely with a hand blender.
27. Season the dressing to taste with salt.
28. Slice the cooled chicken into thin strips.
29. Place the chicken slices on top of the salad.
30. Drizzle pesto over the chicken.
31. Serve the salad immediately.

Nutrition per serving

kcal: 499
Protein: 56 g · Fett/Fat: 19 g · Carbs: 20 g