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For the pesto:
For the salad:
- 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.
- Place the cooked chicken in a bowl, add a few spoonfuls of pesto and toss to coat.
- 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
Note: Parmesan can be used as an alternative to Pecorino, if you wish.
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
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