Italian Salad Bowl with Basil Pesto

INGREDIENTS

1 large chicken breast
150g pasta spirals
1 tbs olive oil
baby rocket or spinach leaves
2 tsp lemon juice
10 cherry or grape tomatoes, halves
6 bocconcini, halved
10 black or green olives
1/2 small red onion, thinly sliced
Gourmet Garden Basil Pesto Finishing Drizzle

METHOD

To poach chicken. Bring a saucepan of salted water to a boil. Add chicken and return to a simmer. Simmer for 10 minutes. Remove from heat and stand chicken in water for 10 minutes. Drain and pat dry with absorbent paper.
Cook pasta in a large saucepan of boiling salted water until tender. Drain and return to saucepan. Add oil and season. Toss to coat.
Toss leaves with lemon juice and season.
Slice chicken and season.
Arrange chicken, pasta, leaves and remaining ingredients in two serving bowls.
Top with Gourmet Garden Basil Pesto Finishing Drizzle.

TIPS

Exact cooking time of chicken will depend on size and thickness of fillet. Check to ensure it is cooked through.
You can use any type of pasta to make this dish. Shells, orecchiette or even macaroni would be good.
For a simpler version of this dish, you could use BBQ chicken or simply omit it altogether.