Ingredients
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1 lb 5 oz (600 g) cooked boneless Chicken
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3 Celery
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2 large skinned red Bell Peppers
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Salt
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Black Pepper
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Iceberg Lettuce
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For the Pesto Cream
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5 oz (150 ml) Sour Cream
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About 4 tbsp bottled Pesto Sauce
Directions
Steps
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1
Done
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To make the pesto cream, put the sour cream into a large bowl, then beat in 4 tablespoons pesto sauce. Taste and add more pesto if you want a stronger flavor. |
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2
Done
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Add the chicken, celery and bell peppers to the bowl and gently toss together. Add salt and pepper to taste and toss again. Cover and chill until required. |
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3
Done
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Remove the salad from the refrigerator 10 minutes before serving to return to room temperature. Give the salad ingredients a good stir, then divide among individual plates lined with lettuce leaves. |
