Real Recipes From Real Home Cooks ®

potato and pesto chicken salad

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

★★★★★ 1
serves 8
prep time 25 Min
method Stove Top

Ingredients For potato and pesto chicken salad

  • 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

  • 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.