Pesto Glazed Chicken and Rocket Salad with burst Cherry Tomatoes

This Pesto Chicken and Rocket Salad is made with a real mix of ingredients, and brilliantly finished with burst roasted cherry tomatoes. It’s ridiculously tasty and brilliantly easy!

Prep:

5

minutes

Cook:

15

minutes

TOtal:

20

minutes

Ingredients

  • Handful of salad leaves
  • Handful of fresh rocket
  • 4 of 'Plant Pioneers Chicken-Style Pieces' (Or any other chicken-style protein you prefer)
  • 30g cucumber, finely chopped
  • 40g frozen edamame beans
  • 1/2 red pepper, finely chopped
  • 10g crispy onions
  • 50g cherry tomatoes
  • 1 garlic clove, finely chopped
  • 1 tsp apple-cider vinegar
  • 1 tsp pesto
  • 1 pinch of dried basil
  • 1 pinch of dried oregano
  • 2 tbsp extra virgin olive oil (I love to use the oil found in jars of sundried tomatoes too!)
  • Additional: a small handful or rosemary flatbread-style crisps

Instructions

  1. Preheat the oven to 220°C / Fan 200°C / Gas Mark 7.
  2. Place the chicken-style pieces on a baking tray and cook for 15 minutes until golden brown.
  3. In a baking dish, mix together the dried basil, dried oregano, 1 tablespoon of oil, crushed garlic and cherry tomatoes until they are deliciously coated with the oily mixture. Place in the oven and cook for 10-15 minutes until the skin of the tomatoes turns slightly brown and wrinkly.
  4. Add the edamame beans to some boiling water and cook over a medium heat for three minutes, stirring occasionally. Once cooked, drain the beans.
  5. Mix together the salad leaves, rocket, cucumber, red pepper, edamame beans and crispy onions.
  6. In a smaller bowl, mix together the remaining oil, apple-cider vinegar and pesto. When cooked, mix in the chicken-style pieces until fully coated and mix into the salad leaves. (The remaining marinade for the chicken pieces will act as a delicious dressing for the rest of the salad!)
  7. Gently place the cooked cherry tomatoes over the salad and finish with a sprinkling of some salt and pepper. (I tend to also serve this salad with some rosemary flatbread-style crisps, a modern alternative to croutons!)