Pulled Chicken Salad with Basil Pesto Dressing

Steps

1. Cook potatoes Preheat oven to 220ºC. Dice potatoes 1cm and toss with a drizzle of oil on a lined oven tray. Season and roast for about 25 minutes, until golden and cooked through. Turn once during cooking.
2. Prep chicken and veggies Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with chicken spice mix and a drizzle of oil. Season. Slice asparagus in half lengthways; slice capsicum 1cm; roughly chop garlic.
3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
4. Cook veggies Return pan to medium-high heat with a drizzle of oil. Add asparagus, capsicum and garlic to and cook for about 2 minutes, stirring regularly. Add a splash of water and cook for a further 2 minutes, until asparagus is bright green and capsicum is tender. Season.
5. To finish Using two forks, pull the chicken apart and toss back into any resting juices. Season to taste. Toss chicken, asparagus, capsicum and baby spinach in a large bowl. Combine dressing ingredients in a small bowl.
6. Serve potatoes and chicken salad topped with dressing and pumpkin seeds.