POTATO AND PESTO CHICKEN SALAD
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- 2 lb
- white potatoes, scrubbed (peeled if desired)
- 1 lb
- fresh green beans, washed and trimmed
- 1 Tbsp
- olive oil
- 1 1/2 lb
- chicken breasts, boneless and skinless, cut into 1-inch cubes
- 3/4 c
- prepared pesto sauce
- 3 to 6 c
- mixed salad greens
1In a large pot bring half a pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise in 1/2-inch slices. Add to boiling water; cover and return to boiling. Cook 3 minutes.
2Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
3In the same pot, heat the olive oil and cook chicken, stirring, for about 8 minutes or until chicken is tender and cooked through. Remove from heat.
4Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
5Serve warm or at room temperature on a bed of salad greens.