Chicken and pesto potato salad recipe
This summer potato salad is packed with veg and great for using up leftover chicken. With charred courgettes for smokiness and butter beans for creaminess, it makes a hearty addition to any picnic spread.
See method- Serves 4, or 6 as part of a spread
- 20 mins to prepare and 15 mins to cook
- 470 calories / serving
Ingredients
- 750g baby potatoes, halved if large
- 3 large courgettes, sliced into 2cm rounds on an angle
- 2 tbsp olive oil
- 3 tbsp green pesto
- 60g wild rocket
- 400g tin butter beans, drained and rinsed
- 175g cooked chicken, cut into chunks (if you have less, just cut into smaller chunks)
- 1 small red onion, finely sliced
For the dressing
- 3 tbsp natural yogurt
- 2 tbsp mayonnaise
- 1 lemon, zested and juiced
Each serving contains
- Energy
- 1975kJ 470.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 44.2gProtein 23.8gFibre 8.9g
Method
- Boil the potatoes for 12-15 mins. Meanwhile, heat a griddle pan on a high heat. Toss the courgettes with the olive oil in a bowl; season. Put the courgettes in the pan for 3-5 mins each side until charred and cooked through.
- Drain the potatoes and cut in half. Add the pesto, mix well and allow to cool to room temperature. Spread most of the rocket over a serving plate or platter, reserving a handful for the top.
- For the dressing, mix together the yogurt, mayo, lemon juice and most of the zest; set aside a few strips for decorating.
- Spread the pesto potatoes over the rocket and top with the butter beans, courgettes and the chicken. Spoon the dressing over, top with the remaining rocket and sprinkle over the onion and reserved lemon zest. If serving at a picnic, keep the salad cool until ready to serve.
- Tip: Add crispy onions to this salad instead of red onion slices if you prefer. Toss through basil leaves for extra flavour.
- See all Picnic recipes
