Summer Salad Vibes - Chicken & Tomato Pesto
On really hot days, the only things I ever really crave are salads, meat boards and ice-cream. I try to take the healthy option when I can - but a salad like this makes it so easy to do. Once the chicken and sweet potato have been cooked, it's just a matter of assembly and enjoyment.
Ingredients
2 handfuls of fresh, mixed salad leaves
200g cooked chicken
200g roasted sweet potato*
1 fresh tomato
1 grated carrot
3 radishes
5 slices of cucumber
2 tablespoons of Sacla tomato pesto
* Slice sweet potatoes into chunky wedges and
place on a lightly greased baking tray and then
spray wedges with cooking oil. Bake in an oven
at 220 degrees celsius for 40 minutes.
- Heat the cooked chicken if you like (I do). Remove sweet potatoes from oven and mix both with the salad leaves. - Chop tomato and radishes into slices and grate one (unpeeled) carrot. Add to chicken, potatoes and lettuce and give a good mix. - Add in the two tablespoons of tomato pesto (or
more if you prefer - it really is delicious). - Eat with crusty bread and a nice Sauvignon Blanc, preferably out in the sunshine.
Love this recipe :-)
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