Ensalada César de pollo al pesto

Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, Ensalada César de pollo al pesto. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ensalada César de pollo al pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada César de pollo al pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada César de pollo al pesto is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada César de pollo al pesto estimated approx 30 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can cook Ensalada César de pollo al pesto using 18 ingredients and 6 steps. Here is how you cook it.

Ensalada cesar de pollo a la plancha con pesto, lechuga romana y tomates, aderezada con la salsa de pesto, se incorpora las pechugas de pollo a la plancha y se espolvorea con queso parmesano.

Ingredients and spices that need to be Make ready to make Ensalada César de pollo al pesto:

1. 2 Tazas lechuga Romana cortadas en tiras
2. 1 pechuga de pollo a la plancha cortadas en tiras
3. 2 Tomates cortados en cubos
4. salsa al pesto
5. Pollo a la plancha
6. Pechuga de pollo fileteada
7. jugo de limón
8. ajo triturado
9. orégano
10. al gusto sal y pimienta
11. aceite de oliva
12. Salsa al pesto
13. 1 taza albahacas frescas
14. 1 diente ajo
15. 1/2 taza aceite de oliva
16. al gusto queso parmesano rayado
17. 1/2 taza perejil
18. al gusto sal y pimienta

Instructions to make to make Ensalada César de pollo al pesto

1. **Preparación de la pechuga a la plancha**: condimentar las pechugas con jugo de limón, ajo triturado, orégano y salpimentar.
2. En un sartén bien caliente incorporar un poco de aceite de oliva y luego poner las pechugas hasta que dore de cada lado.
3. **Preparación salsa al pesto**: Triturar la albahaca junto al diente de ajo y un poco de queso parmesano rallado hasta que quede una pasta.
4. Incorporar un poco de aceite de oliva y seguir batiendo hasta lograr una consistencia homogénea, luego añadir el resto del aceite de oliva poco a poco, el queso parmesano y al final salpimentar.
5. **Ensalada**. Lavar las lechugas romanas y secarlas bien, luego unirla con los tomates. Incorporar el pesto poco a poco, hasta aderezar bien.
6. Al final incorporar las pechugas de pollo en tiras y un poco de queso parmesano.

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