Warm Creamy Pesto Chicken Potato Salad
Cooking
Time
20 m
Calories
per serve
Calories
/ serve
4919
Serves
8
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 |