Roast Chicken with Pesto Cream Salad

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Ingredients:

• Boneless Cooked Chicken – 600 gms, any skin removed and cut into bite-sized pieces
• Celery Sticks – 3, chopped
• Red Peppers – 2 large skinned, well drained and sliced
• Salt and Pepper as required
• Iceberg Lettuce Leaves – to serve

For the Pesto Cream

• Soured Cream – 150 ml
• Bottled Pesto Sauce – 4 tblsp

Method:

1. To make the pesto cream, put the soured cream into a large bowl, then beat in the pesto sauce.
2. Taste and add more pesto if you want a stronger flavour.
3. Add the chicken, celery and red peppers to the bowl and gently toss together.
4. Add salt and pepper to taste and toss again.
5. Cover and chill until required.
6. Remove the salad from the fridge 10 minutes before serving to return to room temperature.
7. Give the salad ingredients a good stir, then divide between individual plates lined with lettuce leaves.