Cold chicken and pesto salad, with green beans and cherry tomatoes. With the arrival of the warm season, we all crave cold and light foods. Imagine when it’s 104°F in the shade, how nice it is to come home and find a big bowl waiting for you. This idea came from my daughter-in-law Donna, she and my son live in Malta and they experience even more heat and for longer periods than we do. Also with Bimby.
You will find step by step instructions to make homemade Genoese pesto.

See all the cold dishes here

Cost: Inexpensive
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Grill, Boil
Cuisine: Italian
Seasonality: All seasons

265.24 Kcal

calories per serving

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Energy 265.24 (Kcal)
Carbohydrates 11.43 (g) of which sugars 9.70 (g)
Proteins 39.95 (g)
Fat 7.15 (g) of which saturated 0.49 (g)of which unsaturated 0.85 (g)
Fibers 3.21 (g)
Sodium 356.63 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs chicken breasts (sliced)
2 cups cherry tomatoes
10.58 oz green beans
3.53 oz Genoese pesto (homemade)
to taste salt
to taste roast herbs
to taste dried oregano

Cold chicken and pesto salad

Tools

What we need to prepare the

Electric grill
Pot or Bimby
Salad bowl
Knife

Preparation of the Cold Chicken and Pesto Salad

Classic preparation

First, we need to make the Genoese pesto, this is how I do it, click here
Trim the green beans, then boil some water with salt in a pot.
Once boiling, add the green beans and cook them for about 10-12 minutes.
To check if they’re done, try them with a fork. Then cool them under running water to stop the cooking and maintain the bright color.
Now spread the chicken slices on a cutting board, and season them with roast herbs, see how I make them at home, click here
Heat the grill until very hot, and cook the slices. Do not add salt or oil now.
Cut the cherry tomatoes in half, and season them with salt, pepper, and oregano.
Now we’ll combine everything: cut the chicken into pieces, place it in a salad bowl along with the green beans, cherry tomatoes, and pesto. Mix everything and serve cold.
Here is the ready Cold Chicken and Pesto Salad.
Put 500 ml of water in the Bimby container.
In the Varoma tray, place the green beans, close with the tray, place parchment paper inside, place the slices inside, and close with the lid.
Cook with Varoma for 20 minutes at speed 1.
Meanwhile, cut the cherry tomatoes in half, and season them with salt, pepper, and oregano.
Combine everything: cut the chicken into pieces, place it in a salad bowl with the green beans, cherry tomatoes, and pesto. Mix everything and serve cold.
The Cold Chicken and Pesto Salad is ready with the Bimby.