Primavera Salad with Basil Pesto Chicken

Name: Primavera Salad with Basil Pesto Chicken
Prep time: THMS
Cook time: THMS
Ingredients: 200g chicken mini breast fillets; 10 cherry tomatoes, halved; 3 1/2 tbsp. or 1 Pot Sacla’ Classic Basil Pesto; 100g fine green beans; 100g sugar snap peas; 8 asparagus spears, woody ends removed; 100g mixed frozen peas, broad beans & soya beans; 1 squeeze lemon juice.; Extra virgin olive oil to drizzle; Salt & black pepper to taste; 2 little gem lettuce hearts, cut into quarters

A lovely spring salad recipe with chicken breast fillets roasted in our Classic Basil Pesto, and tumbled through blanched vegetables and crispy leaves. A perfect starter or a vibrantly healthy main course for lighter summer dining.

Cook Time

35 mins

Serves

Ingredients

200g chicken mini breast fillets
10 cherry tomatoes, halved
3 1/2 tbsp. or 1 Pot Sacla’ Classic Basil Pesto
100g fine green beans
100g sugar snap peas
8 asparagus spears, woody ends removed
100g mixed frozen peas, broad beans & soya beans
1 squeeze lemon juice.
Extra virgin olive oil to drizzle
Salt & black pepper to taste
2 little gem lettuce hearts, cut into quarters

How to make the recipe

Step 1

Preheat oven to 200¬∞C/400¬∞F/Gas mark 6

Step 2

Mix the chicken, tomatoes and Sacla‚Äô Pesto together in a small baking dish

Step 3

Roast for 10-12 minutes until chicken is cooked through

Step 4

Remove from oven and leave to cool

Step 5

Cook all the green vegetables for 2 minutes in a large pan of boiling, salted water

Step 6

Drain well, toss with Sacla‚Äô Pesto, lemon juice and a drizzle of oil if needed, and season with pepper

Step 7

Once the vegetables have cooled mix them with lettuce and top with Pesto chicken