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    • Griddled chicken, potatoes with pesto and crunchy salad

    Griddled chicken, potatoes with pesto and crunchy salad

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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