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CHICKEN PESTO SALAD

Cous Cous Wraps
Picture of Borderfileds HQ
Borderfileds HQ

ingredients

50g couscous
2 tbsp pistachio pesto
2 tbsp fat-free yoghurt
2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve
½ cucumber, chopped
2 sun-dried tomatoes in oil, drained and sliced
2 Little Gem lettuces, leaves separated
2 tsp toasted pistachios

method

  1. Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
  2. Fluff the couscous with a fork, then stir in the rest of the pesto and add yoghurt and some seasoning.
  3. Toss in the chicken, basil, cucumber and tomatoes.
  4. Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad.
  5. Scatter over the pine nuts and more basil before serving