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Shredded Roast Chicken with Pesto, Crudités Bits and Orzo Summer Salad
Shredded Roast Chicken with Pesto Crudits Bits and Orzo Summer Salad
"Use the veggies that you like and if you don’t like them crude, use roasted veggies. This meal can be such a saviour especially time wise when coming home from work exhausted and the last thing you want on a hot summer day is to hit the kitchen and get stuck there sweating yourself out when run out of meal ideas. This salad it’s so easy, necessitates no cooking skills, involves no stress and it’s just perfect to, I’m absolutely sure, many tastebuds around. Ticks all boxes."
NotesThis recipe is ideal for busy working folks, students or peeps that cannot be asked with too much cooking. It’s healthy, colourful versatile and soo yumm. ?
Perfect, wouldn’t you say??
Replace the crudités here with the ones you like. I have used raw broccoli, broccolini, kohlrabi, shredded swede, garlic (if I don’t go anywhere?), sweet corn whatever you like eating raw, for me it’s easy to enumerate here almost all veggies as I always have half of them whenever I prepare them for cooking. I can eat and I like to eat raw veggies, just as a goat would, ha ha ?.
Just to give you a little example, today while cooking dinner and preparing our fish and chips (skinny version )
This makes a perfect work lunch so prepare it the night before, box it and lunch is ready.
Serves4 People
Preparation Time10 min
Cooking Time8 min
Ingredients
- 250 g orzo
- 400 g roast chicken shredded
- 3 tbsp Genovese pesto sauce
- 3 celery stalks
- 1/2 red pepper
- 1 med red onion
- 5 springs parsley
- 2 tbsp pine nuts
- 1-2 handful of cherry tomatoes
- Salt and pepper to taste
Instruction
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Cook the orzo according to the packet instructions, it normally takes 7 to 9 minutes to get this ready. When finished, drain, rinse in cold water and allow it to drain. Set aside.
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Shred the roast chicken and place in a larger bowl.
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Wash and finely chop the crudités which are the red pepper, celery sticks and the red onion. Add those to the shredded chicken.
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Toast the pine nuts for a few seconds ( don’t do anything else while toasting those as they need tossing to avoid burning them) they burn fast due to the high content of oil.
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Add the orzo, pesto sauce, chopped parsley and the halved cherry tomatoes.
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Season with salt and pepper and mix well.
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Serve with a sprinkle of toasted pine nuts and … Enjoy!
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