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

PregnancyPreconception

Warm Creamy Pesto Chicken Potato Salad

Serves8

Time preparation15mn

Time cooking20mn

Time Total35mn

Ingredients

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

Instructions

  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

Join now!

Still haven't found
what you are looking for?

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