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
PESTO CHICKEN POTATO SALAD
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.
Provided by Pamela Salzman
Categories Salad
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- 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. Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low 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.
Nutrition Facts : Calories 255 calories
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.
TANGY PESTO POTATO SALAD
A wonderfully tangy potato salad. Perfect with burgers or other grilled foods.
Provided by ELKEHINZE
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
- Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 36.1 g, Cholesterol 223.1 mg, Fat 15.8 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 516.1 mg, Sugar 8.3 g
PESTO POTATO SALAD
Steps:
- Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
- Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
PESTO CHICKEN & POTATOES
This was wonderful. It used up the leftover pesto I had, and the partial bags of frozen spinach and tri-colored bell peppers, and the mushrooms that would have gone bad. I love dinners that use up what I already have. It is easy to prepare, you just have to give it time to cook, which can be agonizing when you are home from a long day of work and are starving. But I think it was worth it.
Provided by Lilis Mommy
Categories Chicken Thigh & Leg
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
- After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
- Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
- When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
- Serve with a salad.
Nutrition Facts : Calories 398.9, Fat 15.4, SaturatedFat 4.5, Cholesterol 79, Sodium 549.6, Carbohydrate 42.5, Fiber 8.2, Sugar 2.8, Protein 25.1
PESTO CHICKEN SALAD
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
- Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
- Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.
Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
CHICKEN PESTO POTATO SALAD #5FIX
5-Ingredient Fix Contest Entry. A main course potato salad, full of chicken, bacon and bleu cheese, easily dressed with a store bought pesto.
Provided by Sirbarney
Categories Potato
Time 29m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large non-stick skillet with a lid over medium heat. Add in the bacon and cook until crisp, approximately 4 - 5 minutes; remove from skillet to drain; leaving 1 tablespoon bacon drippings in the skillet.
- Place skillet and drippings back over medium heat. Add in the Simply Potatoes and cook according to package directions. Add in the chicken and all but two tablespoons bacon and continue to cook until heated through. Remove from heat and add in 2 ounces of the bleu cheese, mix to combine.
- Transfer potato mixture to a large bowl, allow to cool for 3 - 4 minutes. Stir in the pesto, mix to fully combine.
- To serve, place potato salad onto serving plates, garnish with remaining 2 tablespoons bacon and remaining 1/2 ounce bleu cheese.
Nutrition Facts : Calories 264.6, Fat 16.4, SaturatedFat 6.9, Cholesterol 75.3, Sodium 423.6, Carbohydrate 4.8, Fiber 3.4, Sugar 0.2, Protein 25
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
PESTO POTATO SALAD
Make and share this Pesto Potato Salad recipe from Food.com.
Provided by Auntie Mags
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil potatoes salted water until soft, about 15 minutes.
- Drain water.
- Add salt and pepper to taste.
- Add pesto and stir.
- Serve warm.
Nutrition Facts : Calories 69, Fat 0.1, Sodium 41.8, Carbohydrate 15.7, Fiber 2.4, Sugar 1.1, Protein 1.7
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