Primavera Salad with Pesto Chicken


  • 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 and soya beans
  • Squeeze of Lemon juice.
  • Extra virgin olive oil to drizzle
  • Salt
  • Black pepper
  • 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
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