Prepared pesto is one of our favourite shortcuts in the kitchen – it adds incredible flavour in no time at all. Tossed with sweet peas and crunchy pine nuts, it gives this potato salad serious oomph. A squeeze of lemon wakes the whole dish up.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Pine Nuts(ContainsTree Nut/Noix)
Prep and boil the potatoes: Wash and dry all produce. Cut the potatoes into ¾-inch cubes. Place the potatoes in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for about 15 minutes, or until tender. While the potatoes cook, thinly slice the green onions and halve the lemon. When the potatoes are finished, remove them with a slotted spoon, but keep the water boiling on the stove for later.
Butterfly the chicken: Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open up the chicken like a book and cover with a piece of plastic wrap. Pound with a large pan or mallet until ½-inch thick. Season the chicken on all sides with salt and pepper. Repeat with the other chicken breast.
Toast the pine nuts: Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until toasted and fragrant. Remove from the pan and set aside.
Sear the chicken: Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to rest.
Make the pesto potato salad: Add the peas to the boiling water and cook for about 2 minutes, until tender, drain. Combine the peas, potatoes, scallions, pine nuts, pesto, and a squeeze of lemon in a medium bowl. Toss, and season to taste with salt and pepper.
Plate: Thinly slice the chicken and serve on a bed of the pesto potato salad. Add another squeeze of lemon, if desired. Enjoy!