Grilled Chicken Salad with Buckwheat and Pesto

Geraldine Leverd

This salad with grilled chicken, buckwheat groats, and pesto is both healthy and satiating. Buckwheat is a grain that is not commonly used, yet it’s very quick to cook, naturally gluten-free, and travels well for meals on the go.

Print Recipe

Ingredients

½ cup 100 g buckwheat
groats rinsed (or substitute with pearl couscous, bulgur or orzo pasta)
1 tsp coarse salt
2 boneless skinless
chicken breasts
Salt and black pepper
½ tsp smoked paprika
½ tsp garlic powder
1 tsp dried oregano
2 tbsp olive oil plus more for cooking and drizzling
¼ cup pine nuts
1 cup cherry tomatoes halved
1 cup ¼-inch-diced cucumber
2 cups arugula

Instructions

In a small saucepan, combine the buckwheat groats and coarse salt with 1 cup (240 ml) of water. Bring to a boil, then reduce the heat to medium-low and cook for 10 to 15 minutes, until the groats are tender. Drain, rinse under cold water, and drain again.
While the groats cook, season the chicken breasts with salt and pepper. In a small bowl, mix the paprika, garlic powder, oregano, and 2 tablespoons oil until well combined. Brush the chicken breasts with this marinade on both sides.
In a medium dry skillet (without any oil), toast the pine nuts over medium heat for about 5 minutes, or until golden brown, stirring continuously to avoid burning. Remove them from the pan.
In the same skillet, heat a drizzle of oil over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side, until well browned. Reduce the heat to medium-low and continue cooking until the internal temperature of the chicken reaches 165°F (74°C). Transfer the chicken breasts to a cutting board and slice against the grain using a sharp knife.
In a large salad bowl, combine the cooked buckwheat, cherry tomatoes, cucumber, and arugula. Add the pesto and mix well. Divide the salad between two plates, top with slices of grilled chicken, and finish with some toasted pine nuts and a drizzle of oil. Serve immediately.

Notes

Pistou Sauce

Ingredients:

2 cups (40 g) fresh basil leaves
1 clove garlic, minced
½ cup (60 g) grated
Parmesan cheese
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 pinch fleur de sel or sea salt

Instructions:

Place all the sauce ingredients in a tall container and blend with an immersion blender until it forms a paste. (You can use a countertop blender or food processor, but the texture won't be ideal.)

Keyword Chicken salad, Grilled Chicken Salad, Salad with chicken