Step 1

Preheat your oven to 180°C. Season your chicken breasts generously with salt and pepper. Place your breasts onto a baking tray and get them in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.

Step 2

Chop up the basil, the roasted red peppers, cucumbers, pistachios, and chicken into even-sized pieces. Toss together in a large bowl with kalamata olives.

Step 3

Divide the salad between Tupperware containers with a dollop of cottage cheese in each box and pop them in the fridge. Keep the dressing separate – either pour a little over in the morning or stash it in a little pot inside your lunch box to add just before eating.