Try something different
Chicken pesto layered salad for 1
Tip a 60g bag rocket leaves into a bowl,
top with ½ deseeded and diced green
pepper, 2 sliced spring onions and
1 shredded cooked chicken breast.
Mix 1 tbsp pesto with 1 tbsp olive oil,
then drizzle over the salad.
Boil the egg in a small pan of boiling
water for 8 mins, drain and run under
cold water until cool. Shell, then slice.
Layer the salad in a bowl starting with
the lettuce, then the sweetcorn, carrot,
cucumber, egg and finish with the
prawns. Mix the mayo and ketchup
with a dash of Tabasco, then pour
over the top. Serve with a lemon
wedge, if you like.