POTATO AND PESTO CHICKEN SALAD

Name: POTATO AND PESTO CHICKEN SALAD
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: American
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

By Ellen Bales
@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 vote5

Comments:

2 Comments

Serves:

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
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How to Make POTATO AND PESTO CHICKEN SALAD

Step-by-Step

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.