Griddled chicken, potatoes with pesto and crunchy salad


400g essential Waitrose new potatoes
20g walnuts
75g watercress
5 tbsp olive oil
1 garlic clove
1 lemon
4 essential Waitrose British chicken breasts
200g pack essential Waitrose crunchy salad


1 Halve the potatoes and cook in simmering water for 15-20 minutes, until tender. Meanwhile, make the pesto. Place the walnuts, watercress, 2 tbsp olive oil and garlic clove in a food processor; blend until smooth. Add 1 tbsp water to loosen.

2. Drain the potatoes; toss with 1 tbsp of the pesto and the juice of ½ lemon.

3. Brush the chicken breasts with 2 tsp olive oil. Cook on a griddle over a medium heat for 7-8 minutes each side.

4. Dress a the salad with 1 tbsp olive oil and the juice of remaining lemon. Serve with the chicken, pesto and potatoes.

Griddled chicken, potatoes with pesto and crunchy salad
  • Preparation time: 15 minutes
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1933.008kJ
Fat 14.4g
Saturated Fat 3.4g
Sugars 6.8g
Salt 0.8g

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3 stars

Average user rating Based on 4 ratings

This recipe was first published in Wed Jul 06 08:39:00 BST 2011.