Pesto Chicken Salad

Ingredientai

• 650g chopped rotisserie chicken

• 40g untoasted pine nuts

• 40g grated Parmesan

• 40g olive oil

• 5g kosher salt

• 40g packed basil leaves

• 160g mayonnaise + extra for bread

• 15g lemon juice

• toasted ciabatta loaf

• 3–4 gem/romaine leaves per sandwich

Nurodymai

1. Pulse nuts, Parm, oil, salt & basil to a rustic pesto.

2. Fold pesto, mayo & lemon into chicken; mash lightly for whipped texture.

3. Season lettuce with pinch salt, oil & lemon.

4. Layer lettuce & salad on ciabatta; smear top slice with mayo, close & serve.