Idaho® Potato and Pesto Chicken Salad

Cubed chicken breast tossed with Idaho® potato slices, pesto and green beans is a vibrant, fresh twist on the traditional mayo-based chicken salad.


  • 2 pounds Idaho® potatoes, scrubbed, peeled if desired
  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil
  • 1½ pounds boneless, skinless chicken breast, cut into 1˝ cubes
  • ¾ cup prepared pesto sauce
  • 3-6 cups mixed salad greens such as Boston, bibb or mesclun mix (optional)


  1. Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil.
  2. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in ½˝ slices.
  3. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes.
  4. Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. Vegetables should be firm.
  5. In the same pot, heat olive oil over high heat and cook the chicken, stirring for 6-8 minutes or until the meat is completely cooked through.
  6. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up the vegetables.
  7. Serve salad warm or at room temperature on a bed of salad greens, if desired.
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Yield: 8 servings
Calories: 330
Sugar: 3 g
Sodium: 310 mg
Fat: 15 g
Fiber: 5 g
Protein: 24 g
Cholesterol: 60 mg

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