Tuscan Roasted Potato-Chicken Salad

(5)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

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*

Directions

  1. 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. 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. 3 Arrange salad greens on large serving platter. Spoon potato salad over lettuce; sprinkle with pine nuts. Serve warm or at room temperature.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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