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5 from 2 votes

skinnymixer's Red Pesto Chicken Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Italian
Servings: 6
Calories: 265kcal
Author: Skinnymixers


  • 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


  • 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. 


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.


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