Primavera Salad with Basil Pesto Chicken

On the table in 35mins

Serves 2


  • 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


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Mix the chicken, tomatoes and Sacla’ Pesto together in a small baking dish
  3. Roast for 10-12 minutes until chicken is cooked through
  4. Remove from oven and leave to cool
  5. Cook all the green vegetables for 2 minutes in a large pan of boiling, salted water
  6. Drain well, toss with Sacla’ Pesto, lemon juice and a drizzle of oil if needed, and season with pepper
  7. Once the vegetables have cooled mix them with lettuce and top with Pesto chicken

Made with...

Sacla' Classic Basil Pesto 190g

Fragrant, fresh and still our No.1 Pesto. We believe it’s all down to how we grow the leaves – under the strong Italian sunshine wafted by a soft, salty sea breeze.

To make Sacla’ Classic Basil Pesto, we pound together the fresh leaves with Grana Padano, Pecorino Romano and pine nuts. With one jar of our Basil Pesto you can create endless authentic dishes and Italian sides – from Friday night pizza and garlic bread, to prawn pasta and chicken tagliatelle.

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