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*
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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.
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