Pesto Chicken Potato Salad

SERVES 6. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 45 MIN­UTES.

Clean Eating - - RECIPE INDEX -

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

PESTO

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

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