16 Aug Mediterranean chicken and pesto salad
I have been all over the Mediterranean food this summer, and I’m absolutely loving it. If I was forced to choose one cuisine to eat for the rest of my life, it would probably be Mediterranean. As a massive fan of lean meats and vegetables, this cuisine really does it for me. Especially when the weather is hot and I just want a quick and refreshing meal. This Mediterranean chicken and pesto salad is made in only 15 minutes. It is both filling, healthy and very satisfying. Therefore it has quickly become a staple meal that I keep making over and over with small adjustments based on what I have in the fridge.
I always base this salad on a leafy green, chicken, and vegetables. This time I chose spinach because that’s what I had at hand, but you could use any lettuce or kale. Additionally, you can add whatever vegetables you enjoy; avocados would be a great addition, and so would pears or roasted bell peppers.
A few months ago I visited Greece with my partner. We spent a week relaxing by the pool, and we enjoyed some amazing food during our stay. Our hotel had a massive salad bar, and every day I ate an impressive amount of the sweetest tomatoes I have ever had. I never find tomatoes like that anywhere in the UK. Next year we’re going back, and to be honest those tomatoes are partly the reason why. Please do yourself a favor: if you ever visit Greece, make sure to try the tomatoes.
What is Mediterranean food?
Mediterranean food is used to describe the cuisine of the countries around the Mediterranean sea. This includes Spanish, Italian, Greek and North African food. Typically, Mediterranean food is based on vegetables and grilled meats, with occurrences of pasta, cheese, rice and bread. This chicken and pesto salad is a very typical example of Mediterranean food. Anyone else feeling hungry?
More salads you might like
- Quinoa spinach feta and tomato salad
- Greek pasta salad with feta and spinach
- Chicken salad with blueberries
Mediterranean chicken and pesto salad
- 1 chicken breast fillet
- 1 tsp dried thyme
- 1 tomato
- 1 tbsp pesto
- 1/4 red onion
- 1/3 cucumber
- 50 g feta cheese
- Season one chicken fillet with thyme, salt and pepper. Cook in a pan until juices run clear, about 5 minutes each side. You might have to add a little olive oil to your pan.
- Meanwhile, chop up your vegetables and place in a salad bowl. Add the chicken, and garnish with pesto and (optional) crumbled feta cheese.