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Warm Creamy Pesto Chicken Potato Salad

35 mins

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

Step by step
  • 15 mins
  • 20 mins
  • 35 mins
    Time total
  • 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.