Components
- Half a chicken breast fillet, cooked and cut into cubes.
- Half a teaspoon of fusili pasta (or another type of short, firm pasta)
- 6 sweet grape tomatoes
- Half of a small yellow bell pepper
- Half a tea cup of sliced radicchio
- Half a teaspoon of fresh basil
- 1⁄4 cup of unsalted roasted cashew nuts
- One garlic clove
- 3 tablespoons of shredded parmesan cheese
- 1/4 cup of olive oil
- One ice cube
- Add salt and ground pepper as desired.
Ready state
- Place a small pot of water over high heat. Once it reaches a boil, add half a tablespoon of salt and the noodles. Stir and allow them to cook. Turn off the heat one minute before the time specified on the package. Drain the noodles using a colander and let them cool.
- As the noodles are cooking, get the other ingredients ready: rinse and dry the basil, radicchio, tomato, and pepper; peel the garlic clove; halve the tomatoes; remove the seeds and chop the pepper into medium-sized cubes.
- Heat a bistequeira (or frying pan), ideally non-stick, over medium heat. Brush the tomato and pepper pieces with olive oil and place them in the bistequeira. Cook for approximately 3 minutes. Use tongs to turn and grill them evenly. Move to a plate and season with salt and ground pepper.
- In the blender, make the pesto sauce by combining basil leaves, cashew nuts, parmesan cheese, garlic, and olive oil. Add ice and blend thoroughly until finely chopped.
- To prepare the salad in the glass jar, layer the ingredients in this sequence: pesto sauce, noodles, diced tomatoes and peppers, chicken cubes, and radicchio. Seal the jar and refrigerate. When ready to eat, stir to combine the sauce (or pour onto a plate).
Purchase only what is necessary
Store
Tramontina Stainless Steel Cookware Set with Glass Lids
Electrolux Expert Liquidator, 1200 W
Kilner glass jar
