2993 kj Energy
28g Fat Total
6g Saturated Fat
9g Carbs (sugar)
34g Carbs (total)
Roast chicken with pesto potato saladPrint Recipe
- 750g chat potatoes
- 150g green beans, trimmed, halved
- 1/2 cup whole-egg mayonnaise
- 1/4 cup basil pesto
- 250g packet baby red capsicums, quartered, seeded
- 1 large barbecue chicken, quartered, warmed
Cook potatoes in a large saucepan of boiling, salted water for 20 minutes, adding beans for the last 3 minutes of cooking, or until tender. Drain. Set aside to cool slightly. Thickly slice potatoes.
Place mayonnaise and pesto in a small bowl. Stir to combine. Add to potato mixture with capsicum and beans. Toss to combine. Serve chicken with salad.
If you have leftovers, roughly shred chicken and toss through salad for lunch next day.
Author: Alison Adams
Image credit: Andrew Young
Publication: Super Food Ideas