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