Labor Day Pesto Chicken Potato Salad Recipes

LABOR DAY PESTO CHICKEN POTATO SALAD

Steps:

• Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
• Grill the chicken or bake it. To bake, heat oven to 400° F. Rinse all the chicken and pat it dry with paper towels, then place it in a baking dish lined with foil. Whisk together the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread the mixture evenly over the top of each chicken breast. Bake until the chicken is cooked through, about 10 minutes. Meanwhile, peel and cut the potatoes into large chunks. Toss them with the pepper and the remaining pesto and salt. Sprinkle the chicken with the pine nuts and raisins and serve with the potatoes.

PESTO-CHICKEN-POTATO SALAD

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.

PESTO-CHICKEN-POTATO SALAD

Steps:

• In 3 1/2 QT 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 flavours.
• If desired, serve salad on lettuce lined plates.

CHICKEN AND POTATOES WITH PESTO

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!