Hearty chicken salad
Served with crispy potato slices and pesto dressing
For the dressing:
1 jar basil pesto (we used Pesto Princess)
extra-virgin olive oil
1 Cut the potatoes into slices about 5mm thick and lay out on a baking tray. Make sure they don’t overlap, drizzle with plenty of olive oil, sprinkle with salt and place directly under the grill and grill until golden and crisp.
2 Place the mangetout in a bowl, cover with boiling water and blanch for 10 minutes. Drain and set aside.
3 Make a dressing by mixing 2 parts pesto to 3 parts extra virgin olive oil.
4 Arrange the butter lettuce leaves on a platter, top with the blanched mangetout, chicken and hot potato slices and pour over the dressing. Serve immediately.