Chicken salad with sugar snap pesto

1.Season the chicken thighs with Italian seasoning. Heat a frying pan then add the vegetable oil and chicken thighs. Cook for 5 minutes on each side or until the chicken has cooked right through. Once cooked, remove from the heat, slice and set aside.

2.Add all the pesto ingredients to a blender and blend until smooth. Pour into a glass jug to serve.

3.In a large bowl add baby lettuce leaves, sliced chicken, blanched sugar snaps, sundried tomatoes and pine nuts. Pour some of the sugar snap pesto over the salad, toss and serve.