Pulled Chicken Salad with Basil Pesto

Steps

1. Prep and roast potatoes Preheat oven to 220ºC. Preheat BBQ hot plate or grill to medium-high (if using). Slice potatoes 0.5cm and toss with a drizzle of oil on a lined oven tray and season. Roast for 25-30 minutes, until golden and cooked through. Turn once during cooking. Heat a dry fry-pan on medium heat and toast pumpkin seeds for 1-2 minutes, until golden and crunchy. Set aside and reserve pan.
2. Prep and cook chicken Pat chicken dry and cut into steaks. Place your hand flat on top and slice through horizontally. Coat with pulled chicken spices and season. Return pan to a medium-high heat with a drizzle of oil and cook chicken for 3-5 minutes each side, or until cooked through. Alternatively, cook on BBQ hot plate or grill.
3. Prep veggies Set chicken aside, covered, to rest and reserve pan. Cut asparagus into 3cm lengths; slice capsicums into quarters lengthways; roughly chop garlic. Return pan to a medium heat with a drizzle of oil, if needed.
4. Cook veggies Add asparagus, capsicum and garlic to pan and cook for about 2 minutes, stirring regularly. Add a splash of water and cook a further 2 minutes, until asparagus is bright green and capsicum is tender. Season.
5. Finish salad Use two forks to pull the chicken apart and toss through any resting juices. Toss chicken, asparagus, capsicum, spinach and lemon juice together in a large bowl.
6. Serve salad topped with basil pesto, pumpkin seeds and capers.