POTATO AND PESTO CHICKEN SALAD
1 photo of Potato And Pesto Chicken Salad
By
Ellen Bales
@Starwriter
1
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
Photo: recipes.com.au
Ingredients
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2 lbwhite potatoes, scrubbed (peeled if desired)
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1 lbfresh green beans, washed and trimmed
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1 Tbspolive oil
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1 1/2 lbchicken breasts, boneless and skinless, cut into 1-inch cubes
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3/4 cprepared pesto sauce
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3 to 6 cmixed salad greens
How to Make POTATO AND PESTO CHICKEN SALAD
- 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.
- Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
- 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.
- Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
- Serve warm or at room temperature on a bed of salad greens.
About POTATO AND PESTO CHICKEN SALAD
Course/Dish: Chicken Salads Potato Salads
Main Ingredient: Chicken
Regional Style: American
Hashtag: #heart-healthy
