A complete meal in a bowl, brilliant for packed lunches or a fabulous dish for a buffet. This is an Italian twist on the classic potato salad, using my allergy-free pesto sauce. Swap the chicken for tinned chickpeas and you have a vegan alternative.
pesto potato salad with chicken
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| Prep Time10minutes |
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Ingredients
- 750 g baby new potatoes cooked and cooled
- 2 chicken legs cooked, and shredded
- 2 peppers mixed colours
- 8 cherry tomatoes
- 2 tbsp pesto sauce see link above for my allergy-free version
- 1 tbsp olive oil
Quantity of servings: servings
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Ingredients
Quantity of servings: servings View units in: |
Instructions
- Chop the peppers and half the cherry tomatoes. Mix everything together and serve chilled.
Nutrition Facts
pesto potato salad with chicken
Amount Per Serving
Calories 262
Calories from Fat 108
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
18%
Saturated Fat 3g
15%
15%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 50mg
17%
17%
Sodium 533mg
22%
22%
Potassium 643mg
18%
18%
Total Carbohydrates 22g
7%
7%
Dietary Fiber 3g
12%
12%
Sugars 4g
Protein 18g
36%
36%
Vitamin A
41%
41%
Vitamin C
211%
211%
Calcium
10%
10%
Iron
9%
9%
* Percent Daily Values are based on a 2000 calorie diet.