Chicken & Avocado Salad

300g roasted or cooked chicken, or 300g smoked chicken breasts
120g baby spinach or rocket leaves
2 large just-ripe avocados, sliced
250g cherry tomatoes, halved
1 cup corn kernels, either sliced off a cooked cob or thawed from frozen
1/4 cup roasted pine nuts
Optional: 1/4 red onion, very finely sliced Basil Dressing

Basil Dressing
1/4 cup Essential Cuisine Basil Pesto
3 tbsp lemon juice
Salt and freshly ground black pepper

To prepare salad:
Remove skin and bones from the chicken and shred into bite-sized pieces, discarding any fat. Place the chicken to one side while you prepare the rest of the salad ingredients.

To prepare the basil dressing:
Mix the Essential Cuisine Basil Pesto with the lemon juice and seaon to taste with salt and pepper. Put the spinach leaves into a large bowl and toss with half the dressing. Add the chicken, avocados, tomatoes and corn and toss gently through the spinach leaves.

To serve:
Garnish with roasted pine nuts and optional red onion.

Roasted Pine Nuts:
Preheat oven to 180°. Spread the pine nuts in a single layer and bake until lightly golden, 10-12 minutes.