Pesto Chicken and Pepper Salad is a quick, light supper dish that is easily put together. Nice and Very yummy fabulous recipe, Good for Health

Serves: 4 

Preparation: 20 mins 

Cooking: 20 mins

Ingredients 

cooked chicken I small

red pepper I

yellow pepper I

mixed salad greens 75 g (4 cup), such as

arugula, frisée, young spinach

black olives 50 g (4 cup)

pesto 175—250 ml (6—8 fi oz)

salt and pepper

olive oil to drizzle

basil sprigs to garnish

Method 

Skin the chicken and remove all the meat. Shred the meat

Cook the peppers under a preheated broiler for 15—20 minutes, turning occasionally, until the skin is blistered and black. Put them in a plastic bag and let them cool.

Discard the charred skin from the peppers and slice the flesh into thin strips. Season.

Arrange the salad leaves in a dish. Add the peppers. olives and chicken and spoon over the pesto. 

Serve drizzled with olive oil and garnish with basil sprigs.