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)

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.