I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.

Ingredients

2 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved

Method

1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.

2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.

3. Hard boil eggs, peel, chop into pieces.

4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.

5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.

Serves 2

all photos taken by me unless otherwise stated.