Warm Creamy Pesto Chicken Potato Salad

  • cooking time
    20 m
  • calories per serve
    4919 cal
  • serves
    8
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)
ENERGY
(kl)
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
19.5
11.5
2.3
27.9
11
171
48
170
Average Quantity
per:
100 g
492
8
4
1
11
4
66
18
65

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.