Chicken, Potato & Pesto Salad

 Ingredients: 

• 1kg chicken thigh, diced 
• 2 cloves garlic, minced 
• 2 tsp olive oil  
• Salt + pepper + Italian herbs 

• 120g rocket 
• 220g bocconcini  
• 300g grape tomatoes, halved 

• 3 medium potatoes 
• 2 tbsp olive oil 
• 1 clove garlic diced 
• Italian herbs + salt + pepper 

• 1 cup basil 
• 1 cup spinach 
• ½ cup rocket  
• 2 cloves garlic 
• 1 tbsp parmesan cheese 
• 1 tbsp pinenuts 
• 3 tbsp lemon juice 
• ¼ cup olive oil 
• 1 pinch salt + pepper 

 Method: 

1. Roast the potatoes: Preheat your oven to 200°C. Dice the potatoes into bite-sized pieces and toss with olive oil, garlic, Italian herbs, salt and pepper. Spread evenly on a baking tray and roast for 25–30 minutes, turning halfway, until crispy and golden. 
2. Cook the chicken thighs: While the potatoes roast, heat a drizzle of olive oil in a large pan over medium–high heat. Add the diced chicken thigh along with garlic, Italian herbs, salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Set aside to rest slightly. 
3. Make the pesto: Add your pesto ingredients to a blender and blitz until smooth. If it’s too thick, loosen with 1–2 tbsp water until it reaches a pourable consistency. Use two servings of pesto for the salad and store the rest in the fridge. 
4. Assemble the salad: In a large bowl or platter, layer the rocket, halved grape tomatoes and bocconcini. Add the roasted potatoes and warm chicken on top. Drizzle generously with the pesto and toss gently or leave layered for serving.