Ingredients
- 4 Turk's free range chicken thighs skin off
- 4 tbsp Simon Gault Home Cuisine Italian Seasoning
- 1 tbsp vegetable oil
- 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
- 60m 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
Directions
- 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.
