POTATO AND PESTO CHICKEN SALAD

POTATO AND PESTO CHICKEN SALAD image

Provided by Ellen Bales

Time 25m

Number Of Ingredients 6

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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

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.