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pesto chicken and potato salad

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Cooking time

Prep: 10 minutes Cook: 10 minutes


Serves 2

summer lunch box

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  • 250g new pots
  • 175g cooked chicken in chunks
  • 50g baby spinach
  • 1tbsp pesto
  • juice 1/2 lemon
  • 1.5tbsp oil


  1. boil pots for 15 mins, drain and crush pots in pan with fork tip chicken and spinach into pan mix & add pesto lemon juice and oil season toss and serve

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12th Jul, 2018
This appeared in Good Food Magazine in August 2001, page 18.
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