Best Pesto Chicken Potato Salad Recipes
PESTO-CHICKEN-POTATO SALAD
Give this satisfying potato salad, with creamy Yukon Gold spuds and easy rotisserie chicken, a quick flavor boost with prepared pesto.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 2h35m
Yield 6
Number Of Ingredients 11
Steps:
- In 3 1/2-quart saucepan, combine potatoes and enough water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cover and cook 10 to 15 minutes or until tender. Drain; cool 15 minutes or until slightly cooled.
- Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
- Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated. Cover; refrigerate at least 2 hours or overnight to blend flavors. If desired, serve salad on lettuce-lined plates.
Nutrition Facts : Calories 515, Carbohydrate 33 g, Cholesterol 55 mg, Fat 6, Fiber 5 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 1/2 Cups, Sodium 880 mg, Sugar 4 g
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-POTATO SALAD
If you make your own pesto, try it in this recipe! You can freeze your homemade pesto by storing small amounts in plastic freezer containers. Top the pesto with a thin layer of oil, cover and freeze. It's fantastic in the middle of winter when you're longing for the taste of fresh summer vegetables. leftover grilled or baked chicken can also be used in this recipe. Plan ahead as it needs to chill for at least 2 hours. Cook time is chill time.
Provided by MarieRynr
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In 3 1/2 QT saucepan, combine potatoes and enough water to cover potatoes by 1 inch.
- Bring to a boil, over medium-high heat.
- Reduce heat to medium; cover and cook 10 to 15 minutes or until tender.
- Drain, cool 15 minutes or until slightly cooled.
- Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
- Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated.
- Cover; refrigerate at least 2 hours or overnight to blend flavours.
- If desired, serve salad on lettuce lined plates.
Nutrition Facts : Calories 300.5, Fat 10, SaturatedFat 1.9, Cholesterol 40.1, Sodium 506.7, Carbohydrate 38, Fiber 3.8, Sugar 4.2, Protein 15.4
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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