Melanie Lionello's chicken pesto salad recipe

Now that December's indulgences are behind us, we're constantly on the lookout for healthy, resolution-friendly recipes that are quick, easy and simple to pair with a whole range of drink options. Melanie Lionello's chicken and cucumber green salad, which is dressed with a summer herb pesto, is sure to go down a treat with anyone prioritising their health as the new year begins. With plenty of veggies and protein, it's great for keeping things lean and green.

When it comes to pairing, we think The Vegan Wine Project Cuvée is just the thing to complement the dish's flavours, with its creamy texture and citrus notes mingling nicely with the pesto. If you're not a fan of sparkling wine but still feel like a drink, a Liberty Coast Raspberry Seltzer is a great low calorie alternative to keep things light, refreshing and bubbly.

Of course Melanie (@frommylittlekitchen), who is a qualified nutritionist and cookbook author, knows that when it comes to both entertaining and maintaining a balance at this time of year, food isn't the only consideration.

'I try to eat mindfully while making the most of everything that's on offer,' she says. 'But it's important to keep moving your body in whatever way you find enjoyable, whether it's a walk with friends to grab a coffee, swimming at the beach or trying out a new class now that gyms are open again.'

And for creating the perfect dinner atmosphere? Melanie recommends creating a playlist with your friends' and family's favourite songs, and making the evening clean-up a little easier with a tablecloth. 'Just roll it up at the end of the night, shake it out in the garden and throw it in the wash – you've got an instantly clean table and can head straight to bed.'

Preparation time: 20 mins

Total time: 20 mins

Serves: 4 as a side or 2 as a main

Summer herb pesto

• 1/3 cup macadamia nuts

• 1/3 cup extra virgin olive oil

• 2 cups loosely filled with mixed summer herbs (parsley, basil, dill)

• 2 tbsp parmesan cheese, grated

• Juice and zest of one large lemon

• A pinch of salt

• Black pepper to taste

Salad

• 1 head of butter lettuce, torn

• 8 baby cucumbers, halved

• 1 avocado

Chicken

• 4 chicken thighs, skin off

• Juice of one lemon

• 1/2 tsp salt

• 1/4 tsp black pepper

1. Combine chicken ingredients in a bowl and set aside for 5 minutes.

2. Place all pesto ingredients into a food processor and blitz until smooth, adding 1/4–1/3 cup of water if you'd like a runnier pesto.

3. Heat a griddle pan on high and add the chicken. Cook for 4–5 minutes each side, so it’s golden and charred.

4. While the chicken is cooking, layer the lettuce and cucumbers on a serving plate then add curls of avocado over the top with a spoon.

5. Once the chicken is cooked, slice and add it on top of the salad, then spoon over the pesto generously.

6. You can toss the salad or serve it layered.

7. Store extra pesto in the fridge and use it as a stir-through sauce for pasta, as a pizza base or on eggs.