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Warm Creamy Pesto Chicken Potato Salad

Cooking
Time

20 m

Calories
per serve
Calories
/ serve

4919

Serves

8

warm-creamy-pesto-chicken-potato-salad-featured-image.jpg

Ingredients

1 kg chat or baby new potatoes, halved
spray oil for cooking
1 onion, sliced thinly(150g)
2 cloves garlic, crushed
2 cups shredded, cooked chicken skin removed(320g)
1 can NESTLÉ CARNATION Light & Creamy Evaporated Milk
2 tsp cornflour
1/4 cup basil pesto (65g)
1/2 cup sundried tomatoes, chopped coarsely (75g)
2 cups rocket leaves (40g)
1/4 cup toasted pine nuts (40g)

Method

  • 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 NESTLÉ CARNATION light & creamy 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.

  • 4

    serve topped with pine nuts.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 260 g 1279 306 19.5 11.5 2.3 27.9 11 171 48 170
Average Quantity per: 100 g 492 118 8 4 1 11 4 66 18 65

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