Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In a large bowl, drizzle the
French Bread (1 loaf)
with
Olive Oil (60 mL)
. Season the bread with
Italian Seasoning (3 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Toss to combine.
Step 3
On a parchment-lined baking sheet spread the bread. Bake for 7-10 minutes until golden brown.
Step 4
Remove from the oven, and let cool completely. Store in an air-tight container for up to 1 week.
Step 5
In a food processor or blender, mix
Fresh Basil Leaves (80 g)
until slightly broken down. Add
Pine Nuts (35 g)
,
Parmesan Cheese (30 g)
,
Garlic (1 clove)
,
Salt (3 g)
, and
Ground Black Pepper (to taste)
, blend to combine.
Step 6
While your food processor or blender is on stream in
Olive Oil (60 mL)
until thick paste forms. Transfer mixture to a jar or airtight container and drizzle olive oil over the top unless using right away. Store in the fridge.
Step 7
In a grill pan, heat
Olive Oil (15 mL)
and add
Chicken Breasts (455 g)
to the pan. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook for about 10 minutes on one side.
Step 8
Flip the chicken breast, season again and cook for another 5 minutes, or until they are fully cooked through. Remove from the pan.
Step 9
Allow chicken to cool and shred the chicken breast.
Step 10
Shred
Carrot (1)
.
Step 11
Thinly slice
Red Onion (1)
and
Red Bell Pepper (1)
.
Step 12
In a large bowl, remove the stem from
Kale (2 bunches)
leaves and tear the leaves into bite-size pieces. Add a drizzle of Olive Oil and a pinch of
Salt (to taste)
. Massage the kale leaves to make it tender.
Step 13
Add the chicken, red onion, and peppers into the same bowl, toss to combine.
Step 14
Combine ⅓ Cup Pesto with
Ranch Dressing (80 mL)
. Add to the salad bowl and mix well.
Step 15
Top with croutons and serve.
