Pesto-Chicken-Potato Salad Recipe

Name: Pesto-Chicken-Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In 3 1/2 QT saucepan, combine potatoes and enough water to cover potatoes by 1 inch.
2
Bring to a boil, over medium-high heat.
3
Reduce heat to medium; cover and cook 10 to 15 minutes or until tender.
4
Drain, cool 15 minutes or until slightly cooled.
5
Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
6
Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated.
7
Cover; refrigerate at least 2 hours or overnight to blend flavours.
8
If desired, serve salad on lettuce lined plates.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pesto-Chicken-Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pesto-Chicken-Potato Salad

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