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Tomato Pesto Chicken Potato Salad

tomato pesto spinach salad

Tomato Pesto Chicken Potato Salad

Servings: 2


  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 2 cups baby spinach
  • 2 each small red potatoes


Pre Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Pre-heat oven to 425F
  • Boil water
  • Dice potatoes
  • Marinate chicken with 2 tbsp of tomato pesto sauce
  • Pre-heat skillet to medium high heat

Cooking Method:

  • First, boil potatoes for 10-15 minutes
  • Then, add chicken to the skillet. Sear the chicken on both sides until it is golden crispy
  • Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
  • Once the potatoes have cooked, drain it and set it aside
  • After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
  • In a bowl, add the potatoes, chicken, spinach, and 2 tbsp of tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold

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