Pesto Chicken Potato Salad
SERVES 6. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 45 MINUTES.
In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.
1 lb baby redskin or yellow potatoes, scrubbed and halved
8 oz green beans, trimmed and cut into 2-inch lengths
12 oz boneless, skinless chicken breasts, poached* then shredded
2 cups cherry or grape tomatoes, halved
1 tbsp raw unsalted walnut pieces
1 tbsp raw unsalted pine nuts (TRY: NOW Real Food Raw Organic Pine Nuts)
2 cloves garlic, roughly chopped
1¼ cups lightly packed fresh basil (leaves and tender stems)
½ tsp sea salt
¼ tsp ground black pepper
¼ cup extra-virgin olive oil
2 tbsp grated Parmesan cheese
1. To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool.
2. Return same saucepan of water to a boil. Add beans and cook until tender-crisp, 3 to 4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside.
3. Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine.
4. To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days.
*To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to mediumlow to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.
PER SERVING (1/6 of recipe): Calories: 255, Total Fat: 13 g, Sat. Fat: 2 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 2 g, Carbs: 19 g, Fiber: 3 g, Sugars: 3 g, Protein: 15.5 g, Sodium: 227 mg, Cholesterol: 33 mg