Pesto-Chicken-Potato Salad

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  • 20|min prep time
  • 2|hr|35|min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 1 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.
  2. 2 Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
  3. 3 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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