Pesto-chicken-potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement