Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
Meanwhile, marinate chicken with half of the tomato pesto sauce
Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
Let the chicken rest for a few minutes before slicing it into bite-size pieces
Once the potatoes have cooked, drain it and set it aside
In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
This dish can be served hot or cold
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Tomato Pesto Chicken Potato Salad
Equipment
Ingredients
Instructions