Pesto Chicken Potato Salad with Smokey Tomato Chutney & Crispy Onions Recipe

Ingredients

Serves 4

  • 2 chicken breasts, seasoned

  • 1.5 avocado sliced

  • 1 pack of new potatoes, quartered

  • 1/2 jar of sundried tomatoes, drained and oil set aside for pesto

  • A handful of green olives, chopped

  • 2 spring onions, finely sliced

  • 2-3 tablespoons of vegan mayonnaise

  • 1 romaine lettuce, roughly chopped

  • 4 dollops Cherry Tree Smokey Tomato & Garlic Chutney

  • Sea salt

  • Black pepper

  • Sprinkle of crispy onions

  • A squeeze of balsamic glaze

For the pesto: 

Either:

  • 1 pot of green pesto 

or from scratch

  • 1 bunch of basil

  • 2 clove of garlic

  • Handful of Parmesan

  • Handful of pine nuts

  • Oil from the jar of drained sundried tomatoes

For an equally tempting vegan option, leave out the chicken and parmesan, and top with sliced avocado.

Method

  • Preheat oven to 170°C. 

  • Wrap chicken in foil and bake for around 45 minutes, until cooked all the way through.

  • Add quartered potatoes to a pan of salted boiling water. Boil for 12-15 minutes until cooked but firm.

  • If making Pesto from scratch: In a blender add pine nuts, basil, Parmesan and garlic and blitz for around 10 seconds. Then, whilst still blitzing, slowly add just oil reserved from the sundried tomatoes. 

  • Drain the potatoes in a colander and run cold water through to stop the cooking process. Set aside in the fridge to cool. 

  • Add the pesto mixture to a large bowl and add the chopped sundried tomatoes, olives, and spring onions. Loosen with additional sundried tomato oil if required. 

  • Combine pesto mix and chilled potatoes and add mayonnaise and a grind of black pepper & salt if needed (the Parmesean usually means salt not needed) 

  • Chop or pull* cooked chicken and add to the pesto potato mix. 

  • Serve on a bed of romaine lettuce, top with a dollop of the Smokey Tomato & Garlic Chutney, crispy onions and balsamic glaze.  

* to pull the chicken, shred using two forks once tender. The slower the meat is cooked the easy this is to do. 

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