Chicken and Potato Pesto Salad

Ingredients

• 1 pound green beans fresh washed and trimmed
• 2 pounds idaho potatoes peeled scrubbed well (, if desired)
• 3 cups salad greens mixed
• 1 tablespoon olive oil 
• 0.8 cup dairy-free pesto sauce prepared
• 1.5 pounds chicken breast boneless skinless cut into 1-inch cubes

Equipment

• pot

Directions

1. Fill a large heavy pot with tight-fitting cover half full with water. Bring it to a boil over high heat.Meanwhile, cut the potatoes in half lengthwise, then cut crosswise in 1/2-inch slices.
2. Add the potatoes to the boiling water, cover and return to boiling. Cook 3 minutes.
3. Add the green beans to the pot with the potatoes and cook another 4 minutes.
4. Drain the potatoes and beans and set aside. The vegetables should still be relatively firm.In the same pot, heat the olive oil over medium-high to high heat and cook chicken while stirring, for 6 to 8 minutes, or until meat is completely cooked through.
5. Remove the chicken from the heat and stir in pesto sauce. Gently stir in the potatoes and green beans, taking care not to break up vegetables.
6. Serve salad warm or at room temperature on a bed of salad greens, if desired. If making ahead, chill overnight.