PRIMAVERA SALAD WITH PESTO CHICKEN

INGREDIENTS: 

• 200 g chicken breast fillets
• 10 cherry tomatoes, halved
• 2 tbsp Classic Pesto for the salad
• 100 g green beans
• 100 g sugar snap peas
• 8 fresh asparagus spears, woody ends removed
• 100 g mixed frozen peas, broad beans and soya beans
• 1½ tbsp Squeezy Basil Pesto
• a squeeze of lemon juice
• extra virgin olive oil, to drizzle
• 2 Little Gem lettuce hearts, cut into quarters
• freshly ground black pepper

METHOD:

• Preheat the oven to 200°C. In a small baking dish, mix together the chicken, tomatoes and pesto. Roast in the oven for 10 to 12 minutes, until the chicken is completely cooked through. Remove from the oven and leave to cool.

• For the salad, bring a large pan of salted water to the boil. Throw in all the green veg, bring back to the boil and cook for 2 minutes.
• Drain well then spoon over the pesto and lemon juice and season with pepper. Add a drizzle of oil if you think it needs it.
• Once the vegetables have cooled, mix through the lettuce and top with the pesto chicken.