August 5, 2021

Pesto Glazed Chicken and Rocket Salad with burst Cherry Tomatoes

If you're after a quick lunch, and you've only got a free thirty minutes to cook, then this is a great recipe for you to try. Light to digest but heavy on delicious flavours, this salad is made with fresh produce, an elegantly simple marinade and a gentle mix of different textures that complement each other so well.

Roasted pesto vegetarian salad in green rimmed bowl with two blue glasses

Not skimping on the taste...

There seems to be a real misconception that quick meals lose their flavour, but this salad proves that this is absolutely not the case! Focused on raw and fresh salad ingredients, the salty and acidic flavour of the dressing and marinade for the chicken-style pieces is balanced beautifully by the sweetness of the garlic-roasted cherry tomatoes. It also "packs a crunch", with the crispy onions and freshly cut cucumber and red pepper.

Try it out this summer with a deliciously fresh glass of lemon-infused water for a refreshing lunch!

Vegetarian Salad Bowl with cucumber, roasted red pepper, tomatoes, basil and crackers in green bowl

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!











  • 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


  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!)
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!