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Chicken salad with sugar snap pesto

Name: Chicken salad with sugar snap pesto
Yield: 4
Ingredients: 4 Chicken thighs, skin off (Main); 4 Tbsp Simon Gault Home Cuisine Italian seasoning; 1 Tbsp Vegetable oil; 1 ½ cups Peanuts; 1 Red chilli; 2 Garlic cloves; 125 ml Lime juice, (juice of 8 limes, to taste); 1 cup Peanut oil; 60 ml Fish sauce; 50 g Coriander; 1 packet Sugar snaps (Main); 60 ml Almond milk; 4 Baby lettuces, leafed and loosely torn; 36 Sugar snaps, just blanched and warm (Main); 24 Sundried tomatoes; ½ cup Pine nuts, toasted

for 4 people

Simon Gault

Chef and Restauranteur

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This new twist on the classic pesto uses peanuts, red chilli and sugar snap peas to brighten up a weeknight meal.

4	Chicken thighs, skin off (Main)
4 Tbsp	Simon Gault Home Cuisine Italian seasoning
1 Tbsp	Vegetable oil

1 ½ cups	Peanuts
1	Red chilli
2	Garlic cloves
125 ml	Lime juice, (juice of 8 limes, to taste)
1 cup	Peanut oil
60 ml	Fish sauce
50 g	Coriander
1 packet	Sugar snaps (Main)
60 ml	Almond milk

4	Baby lettuces, leafed and loosely torn
36	Sugar snaps, just blanched and warm (Main)
24	Sundried tomatoes
½ cup	Pine nuts, toasted

Season chicken thighs with Simon Gault Home Cuisine Italian seasoning. Heat a frypan, add vegetable oil and chicken thighs and cook for 5 minutes each side or until the chicken is cooked through. Once cooked, remove from the heat. Slice and set aside.
For the pesto, add all ingredients to a blender and blend until smooth. Pour into a glass jug to serve. Refrigerate the pesto for future use.
To assemble, place the baby lettuce leaves, sliced Italian seasoned chicken, blanched sugar snaps, sundried tomatoes and pine nuts in a large bowl. Pour the sugar snap pesto over the salad, toss and serve.