Chicken Pesto With Fusilli Salad

Chop the yellow onion and parsley using a food processor.

In a deep bowl, combine the ground chicken, salt, onion powder, garlic powder, cumin powder, red bell pepper powder, cayenne pepper powder, dried chives, olive oil, and the onion-parsley mixture. Mix well.

Take some of the mixture and shape it into a stick. Place it on a baking sheet lined with parchment paper and slightly flatten it.

Place the chicken in a preheated oven at 200°C (400 °F) and bake for 15 minutes.

Bring a pot of water to a boil. Add a pinch of salt and then add the fusilli. Cook for 11-14 minutes. Then drain the water.

Carefully remove the chicken from the oven. Layer with green pesto, grated cheese, tomato slices, and mozzarella.

Return the chicken to the oven and bake for another 8-10 minutes, or until the cheese is melted and the chicken is fully cooked through.

Transfer the fusilli to a deep bowl and add the green pesto. Mix well. Then add the mozzarella, red onion, cherry tomatoes, parsley, pine nuts, and Parmesan cheese. Mix everything together thoroughly.