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.
Serving size
Ingredients
Ingredients
- 190g Tomatoes Baby Seasonal Mix
-
2 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 handful of fresh dill
- 10g sunflower seeds
- 12 baby potatoes
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
40g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 80g mixed salad leaves
- 2 pepper
- 1 unwaxed lemon
- 160g greek style yoghurt (Milk)
- 600g diced British Free Range chicken breast
Allergens
Contains:
Eggs, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 552Kcal |
| 420kJ | 2309kJ | |
| Fat | 4.3g | 24g |
| of which saturates | 1.4g | 7.5g |
| Carbohydrates | 7g | 37g |
| of which sugars | 2.0g | 11g |
| Protein | 8.8g | 49g |
| Salt | 0.13g | 0.7g |
| Fibre | 1.2g | 6.5g |
High protein
6 plants
Low sat fat
Pesto Chicken Salad with Roast Potatoes, Cheese Crisps & Ranch Dressing
Step into summer with Mindful Chef. The star of the show? Free-range British chicken breast coated in tangy lemon zest and pesto. You’ll then build your salad with vibrant roasted peppers and golden potatoes, juicy tomatoes and the creamiest ranch dressing. Dollop with basil pesto and garnish with irresistible homemade Italian hard cheese crisps for the perfect crunch. It’s sunshine on a plate.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, 2 small bowls & a grater
Get the potatoes on
- Halve the potatoes (quarter any large ones). Thinly slice the peppers
- Place the potatoes onto one side of a lined baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 14 mins
Chicken time
- After 14 mins, add the chicken and pepper onto the other side of the baking tray, zest over the lemon, drizzle with 1 tsp olive oil and season with salt and pepper
- Roast for a further 13-15 mins, until the chicken is cooked through and the veg are golden
Make the pesto & ranch dressing
- Finely chop the sunflower seeds and place into a small bowl. Add the pesto, juice from the lemon and 1 tbsp olive oil, then mix well and season with salt to taste
- Halve the tomatoes. Finely chop the dill
- In the other small bowl, combine the yoghurt, chopped dill and garlic paste. Season with salt and pepper
Make the cheese crisps
- Finely grate the cheese
- Onto the other lined oven tray, place the grated cheese in 8 even circles (2 per person). Bake for 1-2 mins, until golden and crisp around the edges (these can burn quickly, so keep an eye on them)
Toss & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- In the large bowl, combine the salad leaves, pepper, potatoes, tomatoes, chicken and half the ranch dressing
- Serve the salad into bowls. Top with dollops of pesto. Crumble the parmesan crisps over the salad to garnish. Serve the remaining ranch dressing on the side
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