It's getting colder so it's the season for warm salads, and luckily they're also the best way to imaginatively utilize various left-overs from the fridge. Here's a quickie lunch-salad I threw together last week that I really enjoyed.
Warm pesto potato and chicken salad (Soe pesto-kartuli ja kanasalat):
2 medium boiled potatoes or 4 small ones, cut into chunks
1 pot of lettuce, torn
1 tsp olive oil
8 - 10 cherry tomatoes, halved
2 generous tsp of pesto
1 small onion, sliced
1 orange bell-pepper, sliced
1 baked chicken breast or some left-over roast / grilled chicken
salt and pepper for serving
chopped spring-onions and a little bit of grated Parmesan for serving
Heat a tiny bit of olive oil on a pan (I used the olive oil from the sun-dried tomatoes jar, it gives a nice extra kick) and toss on the potatoes, onion rings and julienned bell-peppers. Stir-fry for 1-2 minutes until golden brown. Add pesto, stir, in about 30 seconds add cut up chicken, turn off the heat and in about 30 more seconds add the halved cherry tomatoes. Stir again.
Arrange the lettuce on a plate, cover with the mixture from the pan, serve with Parmesan, spring onion and salt and pepper sprinkled on top.
I think it will also be good without chicken, in a veggie version, just add more cheese.