10 mins
preparation
20 mins
cooking
Easy
2
Servings
Chicken with Courgette and Pine Nut Salad | Birds Eye
Create a meal packed full of vegetables with this delicious Pesto and Pine Nut Salad, served with grilled courgette and Birds Eye Crispy Chicken. Winner winner, Crispy Chicken for dinner.
Our method
- Cook Crispy Chicken as per pack instruction.
- Slice courgette, toss in olive oil and season to taste. Cook in a griddle pan for sear marks to appear. If you do not have one put under grill.
- Mix pesto with cottage cheese and sprinkle over the basil.
- Toast pine nuts in a dry frying pan to bring out the flavour.
- Add mixed leaves to the plate with courgette top with pine nuts and with Crispy Chicken.
- Serve and Enjoy!
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2 Crispy Chicken in Tempura Batter
1
teaspoon
Olive Oil
3
tablespoons
Low Fat Cottage Cheese
1
teaspoon
Pesto
40
g
Mixed Leaves
1
tablespoon
Pine nuts
300
g
Courgette
1
teaspoon
Basil
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