Cook the Bird’s Eye Chargrilled Chicken fowling on pack cooking Instructions.
In a food processor add the Basil, Pine Nuts, Parmesan and Olive Oil and blend until smooth.
- Place salad leaves on the centre of a plate with the Sundried tomatoes scattered around. Slice the cook Chargrilled Chicken in strips and lay on top of the salad leaves.
Drizzle in the Basil Pesto and Serve.
Try adding avocado, cherry tomatoes and coleslaw for a hearty lunch.
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