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