Chicken and Potato Pesto Salad

Name: Chicken and Potato Pesto Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh green beans, washed and trimmed; 907 grams Idaho potatoes, well scrubbed (peeled, if desired); 710 milliliters mixed salad greens (optional); 1 Tbsp olive oil; 177 milliliters prepared dairy-free pesto sauce; 454 grams boneless, skinless chicken breast, cut into 1-inch cubes

Chicken and Potato Pesto Salad is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe makes 8 servings with 280 calories, 17g of protein, and 12g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. A mixture of beans, idaho potatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add the potatoes to the boiling water, cover and return to boiling. Cook 3 minutes.

Ingredients you will need

Potato

Water

Add the green beans to the pot with the potatoes and cook another 4 minutes.

Ingredients you will need

Green Beans

Potato

Equipment you will use

Pot

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.

Ingredients you will need

Vegetable