Pesto Chicken and Walnut Apple Salad

Easy and delicious low-carb lunch or dinner meal.

Ingredients:

4 skinless chicken breasts

Homemade pesto:

1 cup basil

1 clove garlic

1/4 cup grated parmesan

salt & pepper to taste

2 1/2 tbsp olive oil

Mozzarella and or Parmesan cheese

For Salad:

Mixed greens

2 cups of roughly chopped walnuts

2 finely diced apples

2 tablespoons of feta (crumbled)

Vinaigrette and olive oil

salt and pepper

Directions:

1. Trim the boneless-skinless chicken breasts and cut into lengthwise strips.

2. Put butter on the baking dish or use a non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

3. Lay the chicken strips over the pesto and season with salt and fresh ground black pepper.

4. Spread another 1/4 cup of basil pesto over the chicken strips.

5. Cover the dish with foil and then bake at 375F/190C for 25-30 minutes, or just until the chicken is barely cooked through. (Don’t cook too long at this stage, or the chicken will be overcooked when the cheese is melted and browned.)

6. When chicken is cooked through, sprinkle 1/2 cup grated mozzarella or parmesan cheese

7. For the salad combine the mixed greens, walnuts, apples, and feta. Dress it to your liking (I used vinaigrette and olive oil)