400 g of boneless, skinless chicken breast cut into cubes
1 bunch of fresh parsley
3 tablespoons of olive oil
1/2 cup of chopped walnuts
4 tablespoons of grated cheddar cheese
300 g of small potatoes with skins
1 cup of red leaf lettuce
1 cup of green leaf lettuce
1 cup of cherry tomatoes halved
Salt to taste
400 g of boneless, skinless chicken breast cut into cubes
1 bunch of fresh parsley
3 tablespoons of olive oil
1/2 cup of chopped walnuts
4 tablespoons of grated cheddar cheese
300 g of small potatoes with skins
1 cup of red leaf lettuce
1 cup of green leaf lettuce
1 cup of cherry tomatoes halved
Salt to taste
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
Prepare the pesto sauce: blend parsley, olive oil, walnuts, grated cheese, and salt in a blender. Reserve
Wash the potatoes thoroughly 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
Combine the chopped lettuce, cherry tomatoes, and chicken with the pesto sauce
Serve immediately.
