Pesto Chicken And Potato Salad Recipes
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
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