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Chicken breast strips with warm potato & watercress pesto salad

Big on flavour, this recipe introduces a fresh twist on pesto sauce using macadamias and watercress. Along with our tender chicken breast strips it’s sure to become a requested favourite.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 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
  • ½ 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


  1. Preheat oven to 200C or 180C fan. Line two baking trays with baking paper. Lay Lilydale breast strips on one of the prepared trays and bake according to packet instructions.
  2. 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.
  3. 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.
  4. Serve breast strips with potato pesto salad, beans, extra watercress and remaining pesto.
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Our Recipes
Our Recipes