Pesto Chicken Potato Salad Recipes

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PESTO-CHICKEN-POTATO SALAD



Pesto-Chicken-Potato Salad image

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

2 lb. Yukon Gold potatoes (about 6 medium), cut into 3/4-inch cubes (6 cups)
1 (7-oz.) container refrigerated pesto
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
2 cups chopped deli rotisserie-cooked chicken (without skin)
1 cup sliced celery (2 medium stalks)
1/2 cup sliced green onions (8 medium)
2 medium tomatoes, chopped (1 cup)
Boston leaf lettuce, if desired

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 POTATO SALAD



Pesto Potato Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper

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 POTATO SALAD



Pesto Chicken Potato Salad image

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

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
1 1/4 cups lightly packed fresh basil (leaves and tender stems)
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup extra-virgin olive oil
2 tbsp grated Parmesan cheese

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

CHICKEN POTATO SALAD



Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

  • Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

TANGY PESTO POTATO SALAD



Tangy Pesto Potato Salad image

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

1 ½ pounds red potatoes, diced
½ cup fat-free plain yogurt
½ cup light mayonnaise
4 hard-boiled eggs, diced
2 tablespoons sweet pickle relish
2 teaspoons dried pesto seasoning
1 teaspoon paprika
celery salt, or to taste
ground black pepper to taste

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

CHICKEN AND POTATOES WITH PESTO



Chicken and Potatoes With Pesto image

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

4 boneless skinless chicken breasts
1 lb potato, cut into 1/4-1/2 inch cubes
1 small onion, diced
1/4 cup pesto sauce
1 teaspoon italian seasoning
1 teaspoon garlic powder
salt
pepper
1 cup mozzarella cheese, grated

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 CHICKEN AND POTATO SALAD



pesto chicken and potato salad image

summer lunch box

Provided by j_thompson26

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • boil pots for 15 mins, drain and crush pots in pan with fork tip chicken and spinach into pan mix & add pesto lemon juice and oil season toss and serve

PESTO CHICKEN SALAD



Pesto chicken salad image

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

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts , shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil , leaves picked and torn, plus a few small leaves to serve
½ cucumber , chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces , leaves separated
2 tsp toasted pine nuts

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

PESTO-CHICKEN-POTATO SALAD



Pesto-chicken-potato Salad image

If you make your own pesto, try it in this recipe! You can freeze your homemade pesto by storing small amounts in plastic freezer containers. Top the pesto with a thin layer of oil, cover and freeze. It's fantastic in the middle of winter when you're longing for the taste of fresh summer vegetables. leftover grilled or baked chicken can also be used in this recipe. Plan ahead as it needs to chill for at least 2 hours. Cook time is chill time.

Provided by MarieRynr

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs yukon gold potatoes, cut into 3/4 inch cubes
1 (7 ounce) container refrigerated pesto sauce
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
2 cups chopped deli rotisserie cooked chicken, without the skin
1 cup sliced celery
1/2 cup sliced green onion
2 medium tomatoes, chopped
boston lettuce, to garnish,if desired

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.

Nutrition Facts : Calories 300.5, Fat 10, SaturatedFat 1.9, Cholesterol 40.1, Sodium 506.7, Carbohydrate 38, Fiber 3.8, Sugar 4.2, Protein 15.4

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