Chilli Pesto Chicken Salad

Chilli Pesto Chicken Salad 20 minutes - 2 servings


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


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.