Roast chicken salad with pumpkin seed pesto


Serves 2


For the pesto:
50g pumpkin seeds, toasted
80g basil
50g Pecorino or Parmesan, roughly
2 garlic cloves, crushed
Juice of ½ a lemon
Salt and black pepper
120ml olive oil


For the salad:
200g roast chicken, shredded
1 pack of mixed leaves
Handful of cherry tomatoes, sliced
½ of a cucumber, sliced
Small handful of toasted pumpkin seeds
50g feta, crumbled


  1. To make the pesto, place the pumpkin seeds, basil, cheese, garlic, lemon juice and some salt and pepper in the bowl of a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil and blend until everything comes together well.
  2. Place the cooked chicken in a bowl, add a few spoonfuls of pesto and toss to coat.
  3. In a bowl, toss together the remaining ingredients for your salad and divide between two serving plates. Top with the pesto chicken and add extra pesto to finish


Top tip: Any extra pesto will keep in the fridge for up to four days.


Per serving: 726kcals, 56g fat (14.3g saturated), 12.3g carbs (3.9g sugars), 45.4g protein, 2.4g fibre, 0.593g sodium