POTATO AND PESTO CHICKEN SALAD

1
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

Rating:
★★★★★ 1 vote
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

How to Make POTATO AND PESTO CHICKEN SALAD

Step-by-Step

  • 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.

Printable Recipe Card

About POTATO AND PESTO CHICKEN SALAD

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