Pesto Noodle Salad with Chicken


For the chicken

  • 600g (1 1/4 lbs) boneless skinless chicken breast (free-range or organic)
  • 1/2 tsp salt
  • ground black pepper, to taste
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh coriander (cilantro)
  • 1 Tbsp red chilli, seeded and minced
  • 1 Tbsp macadamia nut oil

For the macadamia pesto

  • 1 cup raw unsalted macadamia nuts
  • 2 large cups basil leaves
  • juice of 1 lemon
  • salt and ground black pepper, to taste
  • 1/2-1 cup water

For the salad

  • 1 cup cubed pumpkin
  • pinch cinnamon
  • 110g (4 oz) kelp noodles
  • 5-6 cherry tomatoes, halved
  • 2 Tbsp sprouted lentils
  • 1/2 medium red capsicum (bell pepper),
  • julienned
  • 1 cup snow peas
  • good quality olive oil
  • salt and ground black pepper, to taste


For the macadamia pesto

Combine the macadamia nuts with the basil leaves in the bowl of a food processor. Process until the nuts are well ground and the basil is well incorporated.

Add the lemon juice and season with salt and pepper. With the motor running, pour in the water. The pesto should be smooth and creamy, and not too thin.

For the salad

Toss the cubed pumpkin with the olive oil and cinnamon. Layer it in a baking dish and bake in the same oven as the chicken (180°C or 350°F) until tender. After the chicken has rested, slice it against the grain.

Combine the kelp noodles with the roasted pumpkin, cherry tomatoes, lentils, red capsicum and snow peas.

Toss the salad ingredients with the macadamia pesto, coating the mixture well.

Serve the salad with the sliced chicken on top, or cut the slices smaller and toss the chicken with the rest of the salad ingredients.