Pesto Chicken Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C.

Step 2

Place pita and pine nuts on a baking tray and bake for 5-7 minutes until golden. Set aside to cool.

Step 3

Combine pesto and lemon juice in a bowl. Add chicken, toss well to coat and mix with spinach and tomato.

Step 4

Transfer to a serving plate, season with salt & pepper and scatter over pine nuts. Serve with pita on the side.