Ingredients Needed for Chicken Salad Parmesan Baskets
1 cup parmesan, grated
5 ounces of baby spinach
6 ounces of leftover chicken, shredded
3 ounces of cherry tomato, quartered
3 ounces of sweet corn
1 fresh chilis, chopped
1 ounce roasted pine nuts
½ tablespoon balsamic vinegar
½ tablespoon lime juice
½ tablespoon olive oil
How to Cook Chicken Salad Parmesan Baskets
- Line a baking tray with parchment paper. Sprinkle the parmesan to form 2 circles and tap gently using a spatula. Bake for 10 minutes at 320⁰F/160⁰C.
- Add the baby spinach, leftover chicken, cherry tomatoes, sweet corn, fresh chili, roasted pine nuts, balsamic vinegar, lime juice, and olive oil to a bowl. Season with salt and pepper and mix.
- Put a ramekin upside down and place a melted parmesan round on it. Press it so that it takes the ramekin’s form. Do this with the other parmesan rounds.
- Serve the parmesan baskets filled with salad.