Sorry, you need to enable JavaScript to visit this website.
Share this Recipe


Warm Creamy Pesto Chicken Potato Salad


Time preparation15mn

Time cooking20mn

Time Total35mn


1kg chat or baby new potatoes, halved

spray oil for cooking

1 (150g) onion, sliced thinly

2 cloves garlic, crushed

2 cups (320g) shredded, cooked chicken skin removed

375ml light evaporated milk

2 tsp cornflour

¼ cup (65g) basil pesto

½ cup (75g) sundried tomatoes, chopped coarsely

2 cups (40g) rocket leaves

¼ cup (40g) toasted pine nuts


  1. Boil, steam or microwave potatoes until tender, set aside to cool.
  2. Heat a large frying pan, spray with oil. Add onion and garlic, cook over low heat for 5 minutes, or until softened. Add chicken, cook for 2 minutes or until heated through.
  3. In a medium jug, whisk light evaporated milk and cornflour until smooth, whisk in pesto. Add mixture to frying pan; bring to boil; reduce heat and simmer 2 minutes or until sauce has thickened slightly. Transfer to a large serving bowl; toss through potatoes, tomatoes and rocket.

Join the program today!

Helping you navigate through your motherhood journey.

  • Expert nutrition advice from Nutritionists
  • Expert Advice 24/7
  • Handy interactive tools & trackers
  • Exclusive access, deals and giveaways

Still haven't found
what you are looking for?

Try our new smart question engine. We'll always have something for you.