Red Pesto Chicken Salad

Love this recipe?

This is a hearty salad, that even the manliest salad hater will love.

It’s perfect to feed a crowd, I was able to feed my family of 4 and have more than half left over – you can make it go even further with extra salad stuff and dressing too. The beauty of this recipe is you can either prepare it ahead of time and enjoy it cold, or cook it and eat it warm. I hope you love it 🙂

Love Nik xx

Red Pesto Chicken Salad

5 from 2 votes

Print Pin Rate

Course: Salad

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 265kcal

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Ingredients

• ▢ 50 g portion of red pesto
• ▢ 500-700 g chicken breast - cubed
• ▢ 500 g baby red potato - sliced into thick round coins

Dressing Ingredients

• ▢ 100 g red pesto
• ▢ 30 g greek yoghurt - or home made mayonnaise for dairy free
• ▢ 10 g balsamic vinegar
• ▢ 1 tsp Dijon mustard
• ▢ 1 tsp salt

To serve

• ▢ baby spinach
• ▢ chopped macadamia nuts

MetricImperial

Instructions

• Add dressing ingredients to mixer bowl, combine for 10 sec/speed 2/MC on. Set aside.
• Put your prepared potatoes into the simmering basket and coat the chopped chicken breast in the 50 g or 1.8 oz red pesto and put into the deep steaming tray.
• Without washing the bowl, add 500 g or 17.6 oz water to mixer bowl, insert simmering basket, put the steaming tray in place and cook for 17-20 min/steaming temp/speed 3 or until cooked. Stir chicken part way through to ensure even cooking.
• Set potatoes aside to cool and tip out steaming water. Put chicken into the mixer bowl and roughly chop for 1-2 sec/speed 5/MC on.
• At this point you can either allow your potato and chicken to cool completely before combining with dressing and salad items, or combine it warm for a warm salad. 

Notes

Please note: This recipe will last a maximum of 3 days in the fridge due to raw garlic and the risk of botulism.

Bellini Users

Use your blunt blade for this recipe.

At step 3, if using an Intelli pop a tea towel over the steamer, use ST temp and extend cooking time if required. If using a Supercook, use 120-130 degrees.

Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 200g | Calories: 265kcal | Carbohydrates: 14.1g | Protein: 29.9g | Fat: 8.4g | Saturated Fat: 2.1g | Sodium: 478mg | Sugar: 6.3g

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