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Griddled chicken, potatoes with pesto and crunchy salad
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400g essential Waitrose new potatoes
5 tbsp olive oil
1 garlic clove
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.
Typical values per serving:
This recipe was first published in July 2011.