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.
