Pesto Farmers Market Salad with Grilled Chicken
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 4 slices thick cut bacon
- 1 pint blueberries
- 1 pint small strawberries
- 1 sheet feta (cubed)
- 1 handful small basil leaves
- Fresh chives
- 4 cups farmers market lettuce
- Medium heirloom tomatoes (sliced)
- 2 avocados (thinly sliced)
- 1/2 pound boneless (skinless chicken breasts)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoons dried oregano
- 4 tablespoons Barilla Traditional Basil Pesto
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
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Preparation
Step 1
Heat a large cast iron skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered. Remove the bacon and transfer it on a paper towel lined plate. Drain off most of the bacon grease, leaving just about 2 teaspoons.
Step 2
Season the chicken with salt and pepper and coat with the fresh and dried herbs. In the same skillet, over medium-high heat, add the chicken to bacon grease and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let rest. Slice into pieces when ready to serve.
Step 3
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