Melon salad with pesto chicken

Name: Melon salad with pesto chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 150 g each); 3 tablespoons (30 g) Pine nuts; 4-5 Tbsp Oil; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1/2 Head iceberg lettuce; 1/2 (approx. 1,2 kg; e.g. seedless) small watermelon; 2 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Lime juice; 4 TSP Pesto (glass); 7-10 Tbsp Chervil and untreated lime

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 150 g each)
3 tablespoons (30 g) Pine nuts
4-5 Tbsp Oil
7-10 Tbsp salt, pepper, 1 pinch of sugar
1/2 Head iceberg lettuce
1/2 (approx. 1,2 kg; e.g. seedless) small watermelon
2 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Lime juice
4 TSP Pesto (glass)
7-10 Tbsp Chervil and untreated lime

Directions

1
Wash the chicken fillets and pat them dry. Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Heat 1-2 tablespoons of oil in a frying pan. Fry the chicken fillets for 6-7 minutes on each side. Season with salt and pepper, let it cool down a little
2
Clean, wash and cut the salad into pieces or strips. Quarter melon, cut flesh from skin, remove seeds if necessary. Cut melon into bite-sized pieces
3
Mix vinegar, lime juice, salt, pepper and sugar. Whip 3 tablespoons of oil into it. Mix salad, melon and marinade, leave to stand briefly
4
Spread the fillets with pesto and cut into slices. Arrange on the salad. Sprinkle with pine nuts and garnish if desired. Served with: Baguette