Herby Glazed Chicken & Basil Pesto Salad

• In a large frying pan, heat a drizzle of olive oil over
high heat. Add sourdough and cook, tossing, until
golden, 2-3 minutes.
• Reduce heat to medium, then add garlic and cook
until fragrant, 1 minute.
• Transfer to a bowl and set aside.

• Meanwhile, in a medium bowl, combine
garlic & herb seasoning, a drizzle of olive oil
and a pinch of salt and pepper.
• Add chicken thigh, turning to coat.

• Return frying pan to medium-high heat with a
drizzle of olive oil. Cook chicken thigh, turning
occasionally, until browned and cooked through,
10-14 minutes.
• Remove pan from heat, then add the honey and a
splash of water, turning chicken to coat.
TIP: Chicken is cooked through when it’s no longer
pink inside.

• In a large bowl, combine basil pesto and a drizzle of
the vinegar and olive oil.
• Add kale, mixed salad leaves, croutons and
cucumber, tossing to coat. Season to taste with salt
and pepper.