Baked Pesto Chicken Salad
- 1 Chicken Breast
- 20ml of Red Pesto (use green pesto if following 30 Day Get Lean diet)
- 6 Cherry Tomatoes
- 60g of Mixed Leaves
- 10ml of Virgin Olive Oil
- Preheat the oven to 180C, gas mark 4. .
Dice the chicken breast and place the pieces in a bowl, spoon in the red pesto and mix well to thoroughly coat the chicken.
Place a layer of foil on a baking tray, add the chicken pieces, then bake in the oven for 10 minutes, or until cooked through.
Halve the cherry tomatoes, add to a serving bowl with the mixed salad leaves and the olive oil, and toss together.
Mix the warm chicken pieces into the salad and drizzle any remaining pesto sauce from the baking tray over the salad.