Ingredients (Serves 2)
350g chicken breasts
40g sun-dried tomato pesto
10 cherry tomatoes, halved
2 handfuls of lettuce leaves (any variety)
30g pitted green or black olives
50g Feta cheese (use dairy free if preferred), crumbled or diced
For The Dressing
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
¼ tsp sea salt
¼ tsp ground black pepper
Nutrition
Per serving: 467 calories, 47g protein, 9g carbs, 27g fat
Preparation
Place the chicken in a bowl and coat evenly with the pesto. Cover and refrigerate for one hour (or overnight if preferred).
Preheat oven to 160˚C/325˚F. Line a baking tray with foil. Place the chicken onto the baking tray. Roast for 25 minutes, or until thoroughly cooked.
Meanwhile, place the dressing ingredients in a bowl. Pour the dressing over the cherry tomatoes. Set aside until ready to serve.
Slice the cooked chicken.
Divide the lettuce leaves between two serving bowls. Add the tomato, leaving the dressing in the bowl. Add the olives and feta cheese. Mix gently.
Top with the chicken.
Drizzle more dressing over the top of the salad and serve.