POTATO AND PESTO CHICKEN SALAD

Ellen Bales

By
@Starwriter

I spotted this recipe in a neighborhood newspaper and it really caught my eye. Sounds so good and refreshing for a different kind of potato/chicken salad.
Photo: recipes.com.au


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Rating:

Comments:

Serves:

8

Prep:

25 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
In 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.
2
Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
3
In 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.
4
Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
5
Serve warm or at room temperature on a bed of salad greens.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #heart-healthy