boil, steam or microwave potatoes until tender, set aside to cool for later use in this potato salad recipe.
for this next section of the potato salad recipe, heat a large frying pan, spray with oil. add onion and garlic, cook over low heat for 5 minutes, or until softened. add chicken, cook for 2 minutes or until heated through.
in a medium jug, whisk NESTLÉ CARNATION Light & Creamy Evaporated Milk and cornflour until smooth, whisk in pesto. add mixture to frying pan; bring to boil; reduce heat and simmer 2 minutes or until sauce has thickened slightly. transfer to a large serving bowl; toss creamy pesto chicken through potatoes, tomatoes and rocket.
serve the creamy pesto chicken topped with pine nuts to complete the potato salad recipe.
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