PESTO CHICKEN SALAD
1 small BBQ chicken, skin removed
3 tbsp basil & cashew pesto
1 bunch asparagus
½ red capsicum, diced
100g rocket or baby spinach leaves
20g LUCKY NATURAL PEPITAS
20G LUCKY NATURAL PISTACHIOS
20g LUCKY NATURAL SUNFLOWER KERNELS
1. Shred or chop the chicken, including thighs, wings, drumsticks and breast meat. Toss with the pesto and set aside.
2. Bring a saucepan of water to the boil. Snap the woody ends from the asparagus and discard. Chop the remaining parts into 5cm lengths before adding to boiling water and cook for 3 minutes. Drain well.
3. Toss the asparagus and capsicum with the chicken. Arrange the rocket or spinach leaves on plates and top with chicken mixture.
4. Scatter with Lucky Natural Pepitas, Pistachios and Sunflower Kernels and serve.
It is possible to substitute ½ cup frozen peas, cooked according to packet instructions, in place of asparagus