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
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