The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Pesto Chicken Salad with Sundried Tomatoes
Crunchy, salty, tangy – this warm salad, studded with tender free-range British chicken, ticks all the boxes. Hearty Italian flavours come courtesy of creamy basil pesto, sweet sundried tomatoes, plump olives and zingy pickled onion. Baby potatoes complete the dish.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 110g baby tomatoes
- 1 pepper
- 300g diced British Free Range chicken breast
- 1 midi cucumber
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 little gem lettuce
- 6 baby potatoes
- 1 onion
- 1 garlic clove
Nutritional Information
Calories: 589
Protein: 48g
Carbs: 39g
Fat: 26g
Ingredients
- 1 garlic clove (use half)
- 1 little gem lettuce (use half)
- 180g tomatoes (heritage mix) (use half)
- 1 midi cucumber (use half)
- 1 onion (use half)
- 150g diced British Free Range chicken breast
- 1 tbsp apple cider vinegar (use half)
- 4 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 6 baby potatoes
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
Nutritional Information
Calories: 727
Protein: 51g
Carbs: 66g
Fat: 28g
Free-range Pesto Chicken Salad with Sundried Tomatoes
Crunchy, salty, tangy – this warm salad, studded with tender free-range British chicken, ticks all the boxes. Hearty Italian flavours come courtesy of creamy basil pesto, sweet sundried tomatoes, plump olives and zingy pickled onion. Baby potatoes complete the dish.
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Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, a small bowl & a medium lidded frying pan
Get the potatoes on
- Quarter the potatoes, add them to the saucepan and simmer for 10-12 mins or until soft, then drain
Make the pickled onion
- Finely slice the onion
- Place half the onion into the small bowl with the vinegar. Mix and set aside to pickle
Cook the chicken
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and the remaining onion.
- Cook for 6 mins, until golden
- Meanwhile, finely chop or crush the garlic
- Add the garlic to the pan and stir to combine. Cover with a lid and cook for 6 mins, until the chicken is cooked through
Prep the salad
- Trim and thinly slice the lettuce. Halve the olives. Roughly slice the sundried tomatoes. Thinly slice the cucumber into half-moons
- Transfer everything to the large bowl with 1 tsp oil, the pickled onion and the pickling vinegar. Season with salt and pepper and mix well
Last bits & plate up
- Cut the tomatoes into 2cm wedges, then add to the chicken pan along with the pesto and stir to coat. Season with salt and pepper
- Check the chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the salad between plates, topped with the pesto chicken and tomatoes. Scatter the potatoes over the top
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