Pesto lemon chicken salad recipe
 Mary's Mediterranean-inspired salad is full of good things - creamy avocado, juicy tomatoes and tender chicken in a quick pesto dressing. It's perfect for making ahead, with a quick assembly before serving. Each serving provides 382kcal, 27g protein, 12g carbohydrate (of which 10g sugars), 24g fat (of which 4g saturates), 6g fibre and 0.6g salt. 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only½ cucumber18 baby plum tomatoes, halved lengthways 3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips 2 large ripe avocados, peeled and sliced ½ lemon, juice only ½ cucumber 18 baby plum tomatoes, halved lengthways 4 tbsp fresh green basil pesto6 tbsp light mayonnaise½ lemon, juice onlysalt and freshly ground black pepper 4 tbsp fresh green basil pesto 6 tbsp light mayonnaise ½ lemon, juice only salt and freshly ground black pepper 25g/1oz pine nuts, toasted micro saladbasil leaves 25g/1oz pine nuts, toasted micro salad basil leaves Method To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated.Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)Scatter over the toasted pine nuts, micro salad and basil leaves to finish. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated. Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.) Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Scatter over the toasted pine nuts, micro salad and basil leaves to finish. Recipe tips Tip 1: The chicken is best mixed in the dressing a day ahead to allow the flavours to infuse, while the salad should be made fresh on the day. Tip 2: Micro salad is as it sounds – mini leaves that are pretty and full of flavour. If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative. Tip 3: Freeze any leftover fresh pesto and use within one month.