Chicken, risoni, spinach and tomato salad recipe

This deliciously light and flavoursome chicken, risoni, spinach and tomato salad recipe is perfect served with homemade pesto for lunch or dinner during the hot summer months

Ingredients

Chicken, risoni, spinach and tomato salad

1 cup risoni
500 g chicken tenderloins
1/4 cup olive oil
250 g punnet cherry tomatoes, halved
120 g bag baby spinach leaves
1/4 cup lemon juice
1/3 cup shaved parmesan

Pesto

2 1/2 cups basil leaves
1/2 cup grated parmesan
2 tbsp pine nuts, toasted (see recipe tip)
1/3 cup extra virgin olive oil
2 tbsp lemon juice

Steps

Chicken, risoni, spinach and tomato salad

In a large saucepan of boiling salted water, cook risoni following packet instructions. Drain and cool. Start pesto (recipe instructions below).
Preheat a char-grill pan on high. In a bowl, combine chicken and 1 tablespoon olive oil. Season. Char-grill chicken for 2-3 minutes each side until cooked.
Combine risoni, tomatoes and spinach. Whisk the remaining olive oil and juice together. Season.
On a serving platter, combine risoni mixture and chicken. Top with shaved parmesan, drizzle with dressing and serve with pesto sauce.