Grill the 4 chicken breasts in a pan with olive oil and seasoning. Finish off in the oven until cooked through with a knob of butter, then slice once cooled.
To make the dressing, add the basil, parsley, chives, roasted almonds, garlic, seasoning, 150ml olive oil, dijon mustard and lemon juice & zest to a blender. Blend until smooth. If you prefer a runnier dressing, you can add more olive oil and continue blending.
In a prep bowl, toss the lettuce, cucumber and cherry tomatoes with some of the pesto dressing (reserve the rest for serving).
Divide the salad between 4 plates. Top each with the sliced chicken and crumble over the goat’s cheese. Swirl over a generous serving of pesto dressing to finish.