Primavera Salad with Basil Pesto Chicken

On the table in 35mins

Serves 2

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

  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

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