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Chicken with Shaved Vegetables and Almond Pesto

A light summery dish that pairs well with a Soave Classico.
Course Main Course, Salad
Servings 4


  • 2 medium zucchini
  • 6 medium carrots
  • 1 bulb fennel, cored
  • 1 cup + roasted chicken breast, cut into bite size pieces
  • extra virgin olive oil
  • 1/2 lemon, juiced
  • flaked sea salt

Almond Basil Pesto

  • 1-2 cloves garlic
  • kosher sea salt
  • 3 tablespoons blanched almond slivers
  • 3 cups fresh basil,loosely packed
  • 1/2 cup Parmigiano-Reggiano, grated
  • 3 tablespoons Pecorino Romano, grated
  • 1/2 cup extra virgin olive oil


For the Shaved Vegetables

  • With a vegetable peeler, make long ribbons of the zucchini and carrots. Thinly slice the fennel. Mix  the three vegetables in a medium bowl and drizzle with 1-2 tablespoons olive oil and lemon juice. Lightly season with flaked sea salt.

For the Pesto

  • In a food processor, add garlic, salt, and almonds. Process until finely chopped. Add the basil and olive oil and process until smooth and well mixed. Add the cheeses and pulse on and off to mix.

To Serve

  • Divide the vegetables onto 4 plates. Add the chicken pieces and top with pesto to taste.