non-veg
⏳ Prep Time: 30 minute
29 Mar 2021
2021-03-29T06:04:17.000Z
7.70
770 kcal
54 gm
53 gm
38 gm
Chicken - 100 grams - Cut into cubes
Almonds - 5g
Walnuts - 5g
Cashews - 7g
Parmesan cheese - 20g
Mushrooms - 100g
Red, yellow, green bell pepper - 100g
Lettuce - 200g
Olive oil - 20g
Quinoa - 50g
Salt, pepper, garlic - 2-3 cloves, ginger garlic paste
Basil - 1 cup
Lemon juice - 1 tbsp
To make the dressing, in a blender add the basil, along with the nuts, garlic and tablespoon of lemon juice.
Coarsely blend it, add parmesan cheese along with little olive oil and blend it again.
Transfer it to a bowl and add the remaining olive oil while mixing it well so that the olive oil mixes in with the rest of the sauce.
Next add some salt and pepper to taste, now the beautiful pesto sauce is ready!
Next step is to chop the veggies according to your need.
For the chicken, marinate it in TSP ginger garlic paste, salt and some pepper, cook it on a non stick pan.
While the chicken is cooking for about - mins add the mushrooms to the pan and the bell pepper too (if you prefer then a little sauted).
Cook until the mushrooms release some water and the chicken is done.
For the quinoa, put it in a vessel with some water and tsp salt and boil it for about minutes
Now all your delicious ingredients are ready! Time to put them together!
If you want to click a picture for Instagram and tag me @fitcheffaizan then let me show you how to layer it, on one side of the bowl add the chicken, next to it the bell peppers (save some to put on top), next to it the mushrooms, the remaining would be lettuce, quinoa goes in the middle, topped with some beautiful looking pesto dressing!
And viola! Your Instagram ready salad is done!
Enjoy your delicious salad!
For more such delicious and easy recipes do follow me on Fittr, Instagram (@fitcheffaizan) and do subscribe to my YouTube channel (Fit Chef Faizan) for video versions of the recipes!
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