Chicken Pesto Panzanella Salad

Pesto

1. Place pine nuts, basil, garlic, parmesan and olive oil in a small food processor and process until finely chopped. Set aside.

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Panzanella Salad

1. Preheat the oven to 180°C / 160°C fan-forced.

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2. Coat chicken in the pesto and place into an ovenproof dish. Bake for 15 minutes, or until cooked through, set aside to cool.

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3. To make the salad, combine the tomatoes and onion into a large salad bowl.

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4. Shred the chicken and add to salad bowl along with croutons and half the Parmesan. Toss gently to combine.

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5. Drizzle over any remaining pan juices and garnish with the remaining Parmesan and torn basil.

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