Warm Chicken Pesto Salad

Name: Warm Chicken Pesto Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500g new potatoes, skin on; 3 x 125g organic chicken breasts, skinned and cubed; 2 tablespoons olive oil, plus a little for frying; juice of 1 lemon; 2 tablespoons fresh pesto (buy it at the deli section); 100g watercress, washed

5 steps

Prep:10minCook:20min

This is about throwing all the ingredients together, and the combo really is tasty. A great summer lunch or after-school dinner that can be prepared beforehand if you need to.

Updated at: Thu, 17 Aug 2023 03:49:12 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories650.7 kcal (33%)

Total Fat34.6 g (49%)

Carbs45.6 g (18%)

Sugars0.8 g (1%)

Protein37.9 g (76%)

Sodium156.6 mg (8%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

500gnew potatoes

skin on

3 x 125gchicken breasts

organic, skinned and cubed

2 tablespoonsolive oil

plus a little for frying

1juice of lemon

2 tablespoonsfresh pesto

buy it at the deli section

100gwatercress

washed

Instructions

Step 1

Chop the potatoes in half and boil until they are tender and fall off a fork. Drain. Then, with the curve of a spoon, roughly break them up and put in a big bowl.

Step 2

Meanwhile, stir-fry the chicken in a little oil for about 8-10 minutes on a medium high heat. When cooked through and golden, add to the potatoes.

Step 3

Dress the lot with the lemon juice, pesto and olive oil. Roughly chop up the watercress and also throw into the bowl. Toss. Eat. Yum.

Step 4

Babies: I just whizz it all with a couple of sprigs of watercress only and a drop of boiled water.

Step 5

Kids: Don't overdo their watercress. It might scare them.