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
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
