Serves: 4 Cooking time: 20 minutes
Level: Capable cooks PRINT RECIPE
INGREDIENTS
750g chat potatoes
150g green beans, trimmed, halved
1/2 cup whole-egg mayonnaise
1/4 cup basil pesto
250g packet baby red capsicums, quartered, seeded
1 large barbecue chicken, quartered, warmed
INSTRUCTIONS
1. Cook potatoes in a large saucepan of boiling, salted water for 20 minutes, adding beans for the last 3 minutes of cooking, or until tender. Drain. Set aside to cool slightly. Thickly slice potatoes.
2. Place mayonnaise and pesto in a small bowl. Stir to combine. Add to potato mixture with capsicum and beans. Toss to combine. Serve chicken with salad.
Notes
If you have leftovers, roughly shred chicken and toss through salad for lunch next day.
