Chicken Salad with Sugar Snap Pesto
  • 4 Turk's free range chicken thighsskin off
  • 4tbsp Simon Gault Home Cuisine Italian Seasoning
  • 1tbsp vegetable oil
Sugar Snap Pesto
  • 1 1/2cups peanuts
  • 1 red chilli
  • 2medium garlic cloves
  • 125ml juice of 8 limes(to taste)
  • 1cup peanut oil
  • 60ml fish sauce
  • 50g coriander
  • 1packet sugar snaps
  • 60m almond milk
  • 4 baby lettuceleafed and loosely torn
  • 36 sugar snapsjust blanched and warm
  • 24 sun dried tomatoes
  • 1/2cup pine nutstoasted
  1. 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.
  2. Add all ingredients to a blender and blend until smooth. Pour into a glass jug to serve. Refrigerate the pesto for future use.
  3. 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.