Primavera Salad with Basil Pesto Chicken
A lovely spring salad recipe with chicken breast fillets roasted in our Classic Basil Pesto, and tumbled through blanched vegetables and crispy leaves. A perfect starter or a vibrantly healthy main course for lighter summer dining.
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Cook Time
35 mins
Serves
2
Ingredients
- 200g chicken mini breast fillets
- 10 cherry tomatoes, halved
- 3tbsp. Sacla' Classic Basil Pesto or 1 Pot Classic Basil Pesto
- 100g fine green beans
- 100g sugar snap peas
- 8 asparagus spears, woody ends removed
- 100g mixed frozen peas, broad beans & soya beans
- 1 squeeze lemon juice.
- Extra virgin olive oil to drizzle
- Salt & black pepper to taste
- 2 little gem lettuce hearts, cut into quarters
Recipe products
How to make the recipe
Step 1
Preheat oven to 200C/400F/Gas mark 6
Step 2
Mix the chicken, tomatoes and Sacla' Basil Pesto together in a small baking dish
Step 3
Roast for 10-12 minutes until chicken is cooked through
Step 4
Remove from oven and leave to cool
Step 5
Cook all the green vegetables for 2 minutes in a large pan of boiling, salted water
Step 6
Drain well, toss with Sacla' Pesto, lemon juice and a drizzle of oil if needed, and season with pepper
Step 7
Once the vegetables have cooled mix them with lettuce and top with Pesto chicken
