Summer Chicken &
Goat’s Cheese Salad

Recipe Date: Jan 4, 2022
Serving Size: 4
Difficulty: Easy
Measurements: Metric


  • 4 chicken breasts
  • 20g butter
  • 30g basil
  • 30g parsley
  • 30 chives
  • 10 whole almonds, roasted
  • 2 garlic cloves, chopped
  • 1 lemon, juiced & zested
  • 2.5ml dijon mustard
  • 250ml olive oil
  • 200g mixed lettuce
  • ¼ cucumber
  • 1 punnet cherry tomatoes, halved
  • Salt & pepper
  • 100g goat’s cheese


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.