Chicken salad with zucchini and pesto
Inspired by Yoli
4 small chicken fillets, about 250 g
1 tomato or a handful of cherry tomatoes
1 thin zucchini
Dried and fresh dill
1 cucumber, thin and fine
1 red pepper
90 g spinach
40 g arugula
For the pesto:
½ bunch dill
1 bunch parsley
1 teaspoon dried or fresh oregano
1 teaspoon dried or fresh thyme
1 clove of garlic
5 tablespoons oil (grapeseed oil in my case)
Salt and pepper to taste
For the pesto, combine all ingredients in a blender or in a large jar. Blitz until you get a smooth sauce. Adjust the density with more oil or water.
Rinse the fillets and place them in a covered dish. Coat them with pesto, cover and refrigerate overnight (or at least 2 hours).
Slice the zucchini, washed and unpeeled. Grill them on both sides until they are tender and slightly golden. Gather all the slices in a covered bowl and let marinate for at least 20 minutes, seasoning them with salt, oil and dill. Then grill the marinated fillets over medium heat.
In a deep bowl, combine the arugula and spinach. Scatter over the tomatoes, cucumber, pepper and sliced zucchini. Toss gently and lay the fillets on the salad.
Serve the chicken salad immediately, along with a favorite salad dressing. An emulsion of oil and fresh lemon juice would be a good choice.+