Pesto Chicken Salad

by Melanie Shortt

Serves 1, Cook 7 Min

  • 1 small wholemeal pita bread, cut into small triangles
  • 1 tsp pine nuts, toasted
  • 2 tsp store-bought basil pesto
  • 1 tsp lemon juice
  • 80g cooked BBQ chicken, chopped
  • 20g baby spinach leaves, chopped
  • 30g cherry tomatoes, halved
  • Salt & pepper, to taste

Preheat oven to 180°C.

Place pita and pine nuts on a baking tray and bake for 5 to 7 minutes until golden. Set aside to cool.

Combine pesto and lemon juice in a bowl. Add chicken, toss well to coat and mix with spinach and tomato.

Transfer to a serving plate, season with salt & pepper and scatter over pine nuts. Serve with pita on the side.

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