400 g of chicken breast cut into cubes
Salt to taste
1 bunch of fresh parsley
3 tablespoons of olive oil
1/2 cup of chopped hazelnuts
4 tablespoons of grated cheese
300 g of new potatoes with skin
1 cup of red leaf lettuce
1 cup of smooth leaf lettuce
1 cup of cherry tomatoes cut in half
400 g of chicken breast cut into cubes
Salt to taste
1 bunch of fresh parsley
3 tablespoons of olive oil
1/2 cup of chopped hazelnuts
4 tablespoons of grated cheese
300 g of new potatoes with skin
1 cup of red leaf lettuce
1 cup of smooth leaf lettuce
1 cup of cherry tomatoes cut in half
1 Place the chicken in a non-stick skillet and let it brown
Cover with water, season with salt and cook for 10 minutes
Drain and reserve
2 Prepare the pesto sauce: blend in a blender the parsley, olive oil, hazelnuts, grated cheese, and salt. Reserve
3 Wash the potatoes well and cut them in half
Cook them in boiling salted water until they're tender but still firm
Drain and place in a salad bowl
4 Combine the chopped lettuce, cherry tomatoes, and chicken
Mix gently with your hands and drizzle with the pesto sauce
Serve immediately.
