Alexandra Dudley’s Working Lunch
  1. 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.

  2. Blitz the pesto ingredients in a food processor until you have a textured pesto adding as much olive oil as you desire.

  3. Roughly chop the spinach leaves and add to a large bowl with the potatoes, chicken, capers and pesto. Toss everything together and enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥪Lunch

Season🔁Year-round

DifficultyEasy ⏰ 30m

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