Garlic Roast Chicken Salad with Pesto Dressing

Dale Says....

This is the kind of stuff I make for lunch every day. Fill your cupboards with these staple building blocks and you can easily throw together a healthy meal with little effort.




Serves - 1

1 skinless chicken breast

Half a teaspoon Garlic salt

Half a teaspoon of dried mixed herbs

Olive oil

2 tablespoons crumbled feta cheese

2-3 handfuls of mixed salad leaves – go for as many colours as you can

Half a red pepper – diced

1 tablespoon plain yogurt

2 teaspoons pesto sauce

1 tablespoon avocado oil

2 teaspoons lemon juice



Pre heat the oven to 180.

Place the chicken breast onto a baking tray and drizzle with a little olive oil. Sprinkle over the garlic salt and the mixed herbs, and rub them all over the chicken breast to ensure it is well covered. Roast for 20-25 minutes.

Combine the dressing ingredients and whisk together well.

Arrange the salad leaves in a bowl. Slice the chicken breast and lay across the top of the salad.

Sprinkle over the crumbled feta.

Pour the dressing over.