Warm Creamy Pesto Chicken Potato Salad
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
Step by step
-
Instructions
- Boil, steam or microwave potatoes until tender, set aside to cool.
- 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.
- 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.
Related recipes
Creamy Pasta Primavera
Beef Stroganoff and Pasta
Pumpkin, Broccoli and Cashew Pasta
Chicken Mushroom and Asparagus Pie
Vegetarian Lasagne
Baked Mushroom Risotto
Warm Moroccan Lamb and Lentil Salad
Couscous with Summer Vegetables
Chicken and Vegetable Laksa Style Soup
Beef and Vegetable Stir-Fry
Potato Spinach and Mushroom Frittata
Barley Risotto with Trout
Warm Balsamic Vegetable Salad
Bean and Vegetable Casserole
Lamb Biryani
Beef Fajitas
Chicken Salad
Chicken Broccoli and Almond Pasta
Stirfry Fish with Lemongrass & Asian Greens