Chicken Salad with Sugar Snap Pesto

Sugar Snap Pesto

  • 1 1/2 cups peanuts
  • 1 red chilli
  • 2 medium garlic cloves
  • 125ml juice of 8 limes (to taste)
  • 1 cup peanut oil
  • 60ml fish sauce
  • 50g coriander
  • 1 packet sugar snaps
  • 60ml almond milk

Assembly

  • 4 baby lettuce leafed and loosely torn
  • 36 sugar snaps just blanched and warm
  • 24 sun dried tomatoes
  • 1/2 cup pine nuts, toasted

Chicken Salad with Sugar Snap Pesto

Season chicken thighs with Simon Gault Home Cuisine Italian seasoning. Heat vegetable oil in a frypan, add chicken thighs and cook for 5 minutes each side or until the chicken has cooked right through. Once cooked remove from the heat. Slice and set aside.

Add all ingredients to a blender and blend until smooth. Pour into a glass jug to serve. Refrigerate the pesto for future use.

In a large bowl add baby lettuce leaves, sliced Italian seasoned chicken, blanched sugar snaps, sun dried tomatoes and pine nuts. Pour the sugar snap pesto over the salad, toss and serve.