Warm Spudíní and Chicken Pesto Salad

Ingredients (serves 4)

• 2 large sliced chicken breasts
• 800g baby potatoes
• 200g Mozzarella pearls
• 80-100g sundried tomatoes
• 8-10 cherry tomatoes
• 2 tbsp pesto
• 2 chopped baby gem lettuce, or a selection of mixed leaves (100g)
• 150g Pomegranate seeds (optional)

Instructions

1. Pop chopped up bite-sized potatoes into a hot air fryer and spray with a little cooking oil
2. Cook them on full heat for 17-20 minutes, shaking occasionally to ensure they brown well
3. Fry chicken slices in a little cooking oil on a hot pan until golden
4. Chop cherry tomatoes and sundried tomatoes in half
5. Divide lettuce leaves into four dishes
6. Lightly mix the cooked potatoes, chicken, chopped tomatoes, mozzarella pearls and pesto together in a large bowl and divide into the four prepared dishes.
7. Sprinkle with some pomegranate seeds to garnish (optional)

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