3 cooked chicken breasts, skinned

½ lemon, juice only

½ cucumber

6 plum tomatoes, halved lengthways

For the dressing

4 tbsp fresh green basil pesto

6 tbsp mayonnaise

½ lemon, juice only

salt and freshly ground black pepper

To serve

25g/1oz pine nuts, toasted

100g olives

micro salad

basil leaves

salt and freshly ground black pepper

Serves - 3


To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine.

Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.

Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler.

Cut into crescent-shaped slices and arrange these in layers with the tomato halves and pesto chicken.

Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)

Scatter over the toasted pine nuts, olives, micro salad and basil leaves to finish.

Recipe adapted from: Good Food
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