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Tuscan Roasted Potato-Chicken Salad

(5)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Take note! This delicious main dish potato salad can be achieved in just 30 minutes with the help of frozen seasoned roasted potatoes and refrigerated grilled chicken strips.

Bake-Off® Contest 42, 2006
Karen Tedesco
Webster Groves, Missouri

Ingredients

1
bag (19 oz) Green Giant™ frozen roasted potatoes with garlic & herb sauce
1
cup diced fresh mozzarella cheese(6 oz)
1/3
cup oil-packed sun-dried tomatoes, drained, cut into strips
2
to 3 teaspoons chopped fresh rosemary
1
can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1
package (6 oz) refrigerated grilled chicken breast strips, heated in microwave as directed on package, coarsely chopped
1/3
cup basil pesto
2
teaspoons fresh lemon juice
Salt and pepper, if desired
3
cups mixed baby salad greens
1/4
cup pine nuts, toasted*

Steps

  • 1 In 2-quart microwavable bowl or casserole, microwave frozen potatoes and sauce chips, covered, on High 9 to 13 minutes, stirring once halfway through microwaving, until potatoes are tender. Stir potatoes to mix with sauce. Pour potato mixture into large bowl.
  • 2 Stir in cheese, tomatoes, rosemary, beans and warm chicken. Add pesto and lemon juice; gently toss to coat. Season to taste with salt and pepper.
  • 3 Arrange salad greens on large serving platter. Spoon potato salad over lettuce; sprinkle with pine nuts. Serve warm or at room temperature.
  • 1 In 2-quart microwavable bowl or casserole, microwave frozen potatoes and sauce chips, covered, on High 9 to 13 minutes, stirring once halfway through microwaving, until potatoes are tender. Stir potatoes to mix with sauce. Pour potato mixture into large bowl.
  • 2 Stir in cheese, tomatoes, rosemary, beans and warm chicken. Add pesto and lemon juice; gently toss to coat. Season to taste with salt and pepper.
  • 3 Arrange salad greens on large serving platter. Spoon potato salad over lettuce; sprinkle with pine nuts. Serve warm or at room temperature.

Expert Tips

*To toast pine nuts, place in single layer on cookie sheet; bake at 350°F 8 minutes, stirring once, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
55mg
55%;
Sodium
1290mg
1290%;
Total Carbohydrate
48g
48%
(Dietary Fiber
10g
10%
  Sugars
4g
4%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
35%;
Calcium
50%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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