Ingredients
500g/1lb2oz new potatoes, unpeeled
350g/12oz skinned, cooked chicken (about 3 breasts), cut into chunks
100g/3½oz baby spinach leaves
2 tbsp pesto
1 small lemon, juice only
3 tbsp olive oil
Method
1. Drop the potatoes into a pan of boiling salted water and boil for 15 minutes. Drain, then return them to the pan and roughly crush with a fork.
2. Tip the chunks of chicken into the pan and scatter in the spinach leaves. Mix gently, using a large spoon or your hands.
3. Tip the pesto, lemon juice and olive oil into the pan, season to taste and toss to coat everything in the dressing.
