Chop the potatoes into roughly inch-size pieces and boil for 10-15 minutes until they can be pierced evenly with a knife. Drain and allow to steam dry before letting them fully cool.
Blitz the pesto ingredients in a food processor until you have a textured pesto adding as much olive oil as you desire.
Roughly chop the spinach leaves and add to a large bowl with the potatoes, chicken, capers and pesto. Toss everything together and enjoy.
