Primavera Salad with Pesto Chicken

Primavera Salad with Pesto Chicken 25 minutes - 2 servings


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


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.