CHILLI PESTO CHICKEN SALAD

INGREDIENTS:

• 250g chicken fillets,trimmed
• 2 tablespoons Saclà Chilli Pesto
• sea salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1 cup baby rocket leaves
• 2 tablespoons semi-dried tomatoes
• 1 tablespoon black olives

METHOD:

• Combine chicken, Saclà Chilli Pesto, salt and pepper together until coated.
• Heat 1 tablespoon oil in a medium-sized frying pan, add chicken and pan fry over a moderate heat for 3-5 minutes on each side, until cooked through.
• Toss rocket, semi-dried tomatoes, olives and remaining olive oil together and portion onto two serving plates.
• Slice chicken and arrange on top.
• Sprinkle with pepper and serve.