Pesto chicken salad

• couscous↗50g g
• pesto↗2 tbsp tbsp
• fat-free yogurt↗2 tbsp tbsp
• cooked skinless chicken breasts↗2

  shredded, or 200g leftover roast chicken, shredded

• basil↗½ small bunch of

  leaves picked and torn, plus a few small leaves to serve

• cucumber↗½

  chopped

• sundried tomatoes↗2

  in oil, drained and sliced

• Little Gem lettuces↗2

  leaves separated

• toasted pine nuts↗2 tsp tsp

Step-by-step instructions

1. 1

   Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.

2. 2

   Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.

3. 3

   Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.