Poached Pesto Chicken Salad

This bowl is inspired by my latest visit to Sydney. I had pesto chicken in one of my salads and it was amazing so on my return home I recreated this. This nourish bowl is fresh and tasty and super satisfying. The recommended serves may even be too big and need to be divided again.


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Ingredients: Serves 2

  • 6 - 8 chicken tenderloins
  • 1 cup basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • juice of one lemon
  • 1 tsp savoury yeast flakes (optional)
  • 2 cups salad mix (I used rocket and spinach)
  • 1 cup sprouts (I used alfalfa and bean shoots)
  • 1/2 an avocado
  • 4 tbsp pepitas
  • 4 tbsp pistachios
  • 4 tbsp slithered almonds
  • salt, pepper and chilli to taste.


  1. In a pot of boiling water, add the chicken and cook until white and cooked through.
  2. Meanwhile in a blender ass the basil leaves, pine nuts, olive oil, savoury yeast flakes, lemon juice and salt and pepper. Blend until well combined. Pour into a bowl and set aside.
  3. In a bowl place all of the raw greens and nuts and seeds. 
  4. Once the chicken is cooked marinate it in the pesto sauce making sure it is well covered in pesto. Add the the salad bowl.
  5. Use remaining pesto as the salad dressing. Top with avocado and serve. 


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