Name: Chicken Breast Strips with Warm Potato and Watercress Pesto Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 x 400g packets Lilydale Breast Strips; 8 kipfler potatoes, washed, cut into 1cm thick rounds; 1 tablespoon olive oil; 100g watercress, ends trimmed, plus extra sprigs to serve; 1/2 cup macadamia nuts; 1 garlic clove, chopped; 1/3 cup extra virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon water; 100g baby beans, ends trimmed, blanched

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Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Lay Lilydale breast strips on one of the prepared trays and bake according to packet instructions
Place potatoes onto the other prepared tray in a single layer. Drizzle with oil and season well. Bake for 25-30 minutes, until golden and tender
Meanwhile, make pesto. Place watercress, macadamias and garlic in a small food processor. Pulse until chopped. Add extra virgin olive oil, lemon juice and water. Process until a paste forms. Transfer hot potatoes to a bowl, add half of the pesto and stir to coat
Serve Breast Strips with potato pesto salad, beans, extra watercress and remaining pesto

Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Lay Lilydale breast strips on one of the prepared trays and bake according to packet instructions
Place potatoes onto the other prepared tray in a single layer. Drizzle with oil and season well. Bake for 25-30 minutes, until golden and tender
Meanwhile, make pesto. Place watercress, macadamias and garlic in a small food processor. Pulse until chopped. Add extra virgin olive oil, lemon juice and water. Process until a paste forms. Transfer hot potatoes to a bowl, add half of the pesto and stir to coat
Serve Breast Strips with potato pesto salad, beans, extra watercress and remaining pesto

Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Lay Lilydale breast strips on one of the prepared trays and bake according to packet instructions
Place potatoes onto the other prepared tray in a single layer. Drizzle with oil and season well. Bake for 25-30 minutes, until golden and tender
Meanwhile, make pesto. Place watercress, macadamias and garlic in a small food processor. Pulse until chopped. Add extra virgin olive oil, lemon juice and water. Process until a paste forms. Transfer hot potatoes to a bowl, add half of the pesto and stir to coat
Serve Breast Strips with potato pesto salad, beans, extra watercress and remaining pesto