Best 2 Pesto Chicken Potato Salad Recipes

Indulge in a delightful culinary journey with our Pesto Chicken Potato Salad, a vibrant and flavorful dish that combines the zesty freshness of pesto, tender chicken, and hearty potatoes. This versatile salad can be served as a main course or a refreshing side dish, catering to various occasions and preferences. Discover the vibrant flavors of our Pesto Pasta Salad, where succulent shrimp, crisp asparagus, and a tangy lemon-herb dressing dance harmoniously on a bed of al dente pasta. Embark on a Mediterranean adventure with our Greek Lemon Potato Salad, featuring tender potatoes tossed in a vibrant dressing of lemon juice, fresh herbs, and briny olives for a delightful taste of Greece.

For a classic touch, our Creamy Dill Potato Salad transports you to a picnic with its creamy and tangy mayonnaise-based dressing, complemented by the earthy flavor of dill and the comforting presence of tender potatoes. Experience a bold and spicy twist with our Sriracha Potato Salad, where a fiery sriracha dressing infuses ordinary potatoes with an extraordinary kick, sure to tantalize your taste buds. Lastly, our Mustard Potato Salad offers a tangy and tangy delight, where Dijon mustard and whole grain mustard create a harmonious balance of sharpness and tang, elevating the humble potato to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

POTATO AND PESTO CHICKEN SALAD

POTATO AND PESTO CHICKEN SALAD image

I spotted this recipe in a neighborhood newspaper and it really caught my eye. Sounds so good and refreshing for a different kind of potato/chicken salad. Photo: recipes.com.au

Provided by Ellen Bales

Categories Chicken Salads

Time 25m

Number Of Ingredients 6

Ingredients

2 lb white potatoes, scrubbed (peeled if desired)
1 lb fresh green beans, washed and trimmed
1 Tbsp olive oil
1 1/2 lb chicken breasts, boneless and skinless, cut into 1-inch cubes
3/4 c prepared pesto sauce
3 to 6 c mixed salad greens

Steps:

1. In a large pot bring half a pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise in 1/2-inch slices. Add to boiling water; cover and return to boiling. Cook 3 minutes.
2. Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
3. In the same pot, heat the olive oil and cook chicken, stirring, for about 8 minutes or until chicken is tender and cooked through. Remove from heat.
4. Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
5. Serve warm or at room temperature on a bed of salad greens.

Tips:

Make sure to use freshly cooked chicken for the best flavor.
If you don't have a food processor, you can use a blender to make the pesto.
Feel free to add other vegetables to the salad, such as chopped cucumbers, tomatoes, or bell peppers.
Serve the salad immediately, or store it in the refrigerator for later.

Conclusion:

Pesto chicken potato salad is a delicious and easy-to-make dish that is perfect for summer gatherings. The combination of tender chicken, creamy potatoes, and flavorful pesto dressing is sure to please everyone at the table. This salad is also a great way to use up leftover chicken and potatoes.