Ingredients

• 3 cooked chicken breasts
• skinned
• boned
• halved horizontally and sliced into thin strips
• 2 large ripe avocados
• peeled and sliced
• ½ lemon
• juice only
• ½ cucumber
• 18 baby plum tomatoes
• halved lengthways
• 4 tbsp fresh green basil pesto
• 6 tbsp light mayonnaise
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 25g/1oz pine nuts
• toasted
• micro salad
• basil leaves

Directions

• To make the dressing
• put the pesto
• mayonnaise and lemon juice in a large bowl
• season with salt and pepper and mix to combine. Add the chicken and stir again. If possible
• leave it to marinate for several hours or overnight.
• Place the avocado slices in a separate bowl
• pour over the lemon juice and toss so the avocado is completely coated.
• Cut the cucumber in half lengthways
• use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices
• tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead
• do not add salt until just before serving.)
• Scatter over the toasted pine nuts
• micro salad and basil leaves to finish.