Recipe here.
The Chickpea-Pesto Salad came together in two seconds flat and was a nice entree for Vegetarian Girl. We adapted the chicken a bit for the carnivores in the crowd…I cut two boneless, skinless chicken breasts into three pieces each and then dredged them in flour, then beaten egg, then in a mixture of half plain bread, half panko, spiced up with a touch of dried parsley, dried thyme and just a touch of paprika and garlic powder. I fried them in half butter/half olive oil.
This was quite yummy and SUPER easy. I made half of the chicken to serve with the red lentil-kohlrabi-couscous salad from last night and the other half for tonight. Two chicken breasts to serve two meals to three people? Awesome! I cut them up like this, before breading and frying.
I used the “gluten-free” tag for the chickpea salad. The chicken cutlets are not gluten-free, unless you use some sort of gluten-free breadcrumbs (in which case, you’re home free!)