Pumpkin seed pesto salad
Ingredients
For the salad and chicken:
- 1 large head crisp lettuce (e.g., Romaine, iceberg, or mixed salad greens)
- 500 g chicken breast fillet
- 2-3 tbsp butter for frying
- Salt, freshly ground black pepper, and garlic powder to taste
For the pumpkin seed butter pesto (dressing):
- 2 tbsp pumpkin seed butter
- 3-4 tbsp pumpkin seed oil (for a vivid color and deep flavor)
- 1 large handful fresh basil leaves
- 2 tbsp pine nuts (lightly toasted for extra flavor)
- 1-2 cloves garlic
- 3-4 tbsp grated Parmesan cheese
- A little warm water or lemon juice (to adjust consistency)
- Pinch of salt
Preparation
We cut the chicken breast into small cubes or strips. We season with salt, pepper, and optionally garlic powder, then fry in a skillet with melted butter until golden brown and tender. Once cooked, we set it aside to cool slightly. We place the pumpkin seed butter, pumpkin seed oil, fresh basil leaves, pine nuts, garlic, and grated Parmesan into a food processor or blender. We blend until smooth and creamy. If it feels too thick, we add a splash of warm water or a few drops of lemon juice until it reaches the ideal dressing consistency. We taste it and adjust with a pinch of salt if needed. We tear the clean lettuce leaves into bite-sized pieces into a large bowl. We toss in the warm, butter-sautéed chicken strips, and finally drizzle the rich, green pumpkin seed pesto over everything. We mix thoroughly so the dressing coats every leaf.
