Chilli Pesto Chicken Salad

20 minutes / 2 people
Chilli Pesto Chicken Salad


  • 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.