Best 5 Potato And Pesto Chicken Salad Recipes
Indulge in a delightful culinary journey with our tantalizing Potato and Pesto Chicken Salad, a harmonious blend of flavors and textures that will captivate your taste buds. This versatile dish can be enjoyed as a refreshing salad, a delectable sandwich filling, or a hearty wrap. With a medley of tender potatoes, succulent chicken, vibrant pesto, and a symphony of fresh vegetables, this recipe promises a symphony of flavors in every bite.
Unleash your inner chef and embark on a culinary adventure with our carefully curated collection of recipes. From the classic Chicken Salad with Grapes and Walnuts to the tangy Lemon-Dill Chicken Salad, each recipe offers a unique twist on this timeless dish. Discover the secrets of creating a luscious Tarragon Chicken Salad or impress your guests with the elegant Cranberry-Almond Chicken Salad. And for those seeking a lighter option, our Greek Yogurt Chicken Salad is a delightful symphony of flavors.
PESTO POTATO SALAD
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.
POTATO AND PESTO CHICKEN SALAD
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
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.
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
CHICKEN AND POTATOES WITH PESTO
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
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 SALAD
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
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
Tips:
- Choose the right potatoes: For this recipe, waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well and won't get mushy when cooked.
- Cook the potatoes properly: To prevent the potatoes from becoming waterlogged, boil them until they are just tender but still have a slight bite. Don't overcook them, or they will become too soft and fall apart.
- Use a good quality pesto: The pesto is a key ingredient in this salad, so it's important to use a good quality one. Look for a pesto that is made with fresh basil, olive oil, pine nuts, and Parmesan cheese.
- Don't skimp on the chicken: Use cooked chicken that is moist and flavorful. If you're using leftover chicken, make sure it's been properly reheated.
- Add some crunch: To add some crunch to the salad, you can add some chopped celery, carrots, or bell peppers.
- Season to taste: Be sure to season the salad with salt and pepper to taste. You can also add a pinch of red pepper flakes for a little bit of heat.
Conclusion:
Potato and Pesto Chicken Salad is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a summer picnic or potluck, and it's also great for meal prep. With its combination of tender potatoes, flavorful chicken, and creamy pesto dressing, this salad is sure to be a hit with everyone who tries it.
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