Pesto Chicken kebabs salad

Pesto Chicken kebabs salad

Jul 8 2020


15 mn

Serves 5

These chicken kebabs grilled on a bed of greens and veggies is an ideal summer dinner... You don't need to use the stove, very little chopping to do and if you use store bough pesto ( which is what I do) it can be done in no time!


  • 2 large chicken breast, boneless and skinless
  • 1 cup of pesto sauce
  • 1 romaine lettuce
  • 2 cups of baby spinach (or kale or arugula or any greens)
  • 1 cup of cherry tomatoes, cut in 2
  • 1 burrata
  • 2 wholewheat pitta breads
  • 1 lemon zested, cut in 4
  • Toppings: micro greens and fresh basil


Cut the chicken into medium cubes and toss with 1/3 cup of the pesto and leave it to rest for a couple of minutes. I try to do at least 20 minutes to get good flavor out of it.

Thread the chicken on skewers, you should have 5-6 total.

Grill the chicken on the bbq for 3-4 minutes on each sides, I like to have golden crispy bits, it tastes amazing. Heat the pitta bread for 1 minute on each side ( I do it on the grill, easier and taste better).

Meanwhile assemble the salad. On a serving plate arrange the romaine and spinach, cherry tomatoes, drizzle some olive oil and lemon juice.

Transfer the cooked chicken o stop, spoon some of the remming pesto sauce and sprinkle the micro greens, chopped basil, salt and pepper.

I add the burr tae roughly here and there, cut the pittas in triangles and place them all around to make it look pretty!

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