Shredded roast chicken with pesto and salad

Ramona's Cuisine -


This Shredded or pulled roast chicken with homemade Genovese pesto sauce and crudites summer salad is a meal on its own super fast to prepare , a great salad to make after a busy day at work or for a busy day ahead.


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4 people
10 Min
8 Min


  • ·
    250 g orzo
  • ·
    400 g roast chicken shredded
  • ·
    3 tbsp genovese pesto sauce
  • ·
    3 celery stalks
  • ·
    1/2 red pepper
  • ·
    1 med red onion
  • ·
    5 springs parsley
  • ·
    2 tbsp pine nuts
  • ·
    1-2 handful of cherry tomatoes
  • ·
    salt and pepper to taste

How to Make Shredded roast chicken with pesto and salad


  1. Cook the orzo according to the packet instructions, it normally takes 7 to 9 minutes to get this ready. When finished, drain, rinse in cold water and allow it to drain. Set aside.
  2. Shred the roast chicken and place in a larger bowl.
  3. Wash and finely chop the crudités which are the red pepper, celery sticks and the red onion. Add those to the shredded chicken.
  4. Toast the pine nuts for a few seconds ( don’t do anything else while toasting those as they need tossing to avoid burning them) they burn fast due to the high content of oil.
  5. Add the orzo, pesto sauce, chopped parsley and the halved cherry tomatoes.
  6. Season with salt and pepper and mix well.
  7. Serve with a sprinkle of toasted pine nuts and ... Enjoy!

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About Shredded roast chicken with pesto and salad

Course/Dish: Salads
Main Ingredient: Pasta
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy
Hashtags: #salad #main course

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