Chicken salad with wild rice mixture, melon and pesto

Name: Chicken salad with wild rice mixture, melon and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Wild rice mixture; 7-10 Tbsp Salt; 400 g Chicken filet; 7-10 Tbsp Pepper; 80 ml Olive oil; 500 g Melon (water and honeydew melon); 1/2 Head iceberg lettuce; 1 Pot of basil; 1/2 bunch Parsley; 2 Garlic cloves; 30 g Pine nuts; 30 g Parmesan cheese; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Wild rice mixture
7-10 Tbsp Salt
400 g Chicken filet
7-10 Tbsp Pepper
80 ml Olive oil
500 g Melon (water and honeydew melon)
1/2 Head iceberg lettuce
1 Pot of basil
1/2 bunch Parsley
2 Garlic cloves
30 g Pine nuts
30 g Parmesan cheese
7-10 Tbsp Pepper

Directions

1
Cook the rice in plenty of boiling salted water for about 15 minutes, drain on a sieve. Season chicken filet with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the meat for about 12 minutes. Turn from time to time, take out and let cool down.
2
Use a ball cutter to cut out balls from the melons or cut them into small cubes. Clean, wash and cut the salad into thin strips. Pluck the herbs from the stems and wash them. Peel garlic and chop coarsely. Puree the herbs, pine nuts, parmesan and garlic in the universal chopper, adding the rest of the oil. Season to taste with salt and pepper. Arrange rice, salad and melon on plates. Add some pesto. Garnish with basil.
3
Puree the herbs, pine nuts, parmesan and garlic in the universal chopper, adding the rest of the oil. Season to taste with salt and pepper. Arrange rice, salad and melon on plates. Add some pesto. Garnish with basil. Add the rest of the pesto extra