Chicken salad with sugar snap pesto

This new twist on the classic pesto uses peanuts, red chilli and sugar snap peas to brighten up a weeknight meal.

Chicken

4	Chicken thighs, skin off (Main)
4 Tbsp	Simon Gault Home Cuisine Italian seasoning
1 Tbsp	Vegetable oil

Sugar snap pesto

1 ½ cups	Peanuts
1	Red chilli
2	Garlic cloves
125 ml	Lime juice, (juice of 8 limes, to taste)
1 cup	Peanut oil
60 ml	Fish sauce
50 g	Coriander
1 packet	Sugar snaps (Main)
60 ml	Almond milk

To assemble

4	Baby lettuces, leafed and loosely torn
36	Sugar snaps, just blanched and warm (Main)
24	Sundried tomatoes
½ cup	Pine nuts, toasted

Directions

1. Season chicken thighs with Simon Gault Home Cuisine Italian seasoning. Heat a frypan, add vegetable oil and chicken thighs and cook for 5 minutes each side or until the chicken is cooked through. Once cooked, remove from the heat. Slice and set aside.
2. For the pesto, add all ingredients to a blender and blend until smooth. Pour into a glass jug to serve. Refrigerate the pesto for future use.
3. To assemble, place the baby lettuce leaves, sliced Italian seasoned chicken, blanched sugar snaps, sundried tomatoes and pine nuts in a large bowl. Pour the sugar snap pesto over the salad, toss and serve.