POTATO AND PESTO CHICKEN SALAD
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
Provided by Ellen Bales
Categories Chicken Salads
Time 25m
Number Of Ingredients 6
Steps:
- 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.
PESTO CHICKEN AND POTATO SALAD
summer lunch box
Provided by j_thompson26
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- boil pots for 15 mins, drain and crush pots in pan with fork tip chicken and spinach into pan mix & add pesto lemon juice and oil season toss and serve
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