potato and pesto chicken salad

Name: POTATO AND PESTO CHICKEN SALAD
Prep time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) white potatoes, scrubbed (peeled if desired); 1 pound(s) fresh green beans, washed and trimmed; 1 tablespoon(s) olive oil; 1 1/2 pound(s) chicken breasts, boneless and skinless, cut into 1-inch cubes; 3/4 cup(s) prepared pesto sauce; 3 to 6 cup(s) mixed salad greens

(1 RATING)

17 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 10, 2013

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

Rate

prep time 25 Min

cook time

method Stove Top

yield 8 serving(s)

Ingredients

2 pounds white potatoes, scrubbed (peeled if desired)
1 pound fresh green beans, washed and trimmed
1 tablespoon olive oil
1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch cubes
3/4 cup prepared pesto sauce
3 to 6 cups mixed salad greens

How To Make potato and pesto chicken salad

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.

Step 2

Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
Step 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.
Step 4

Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
Step 5

Serve warm or at room temperature on a bed of salad greens.
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