Chicken and Potato Pesto Salad
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 pounds Idaho potatoes, well scrubbed (peeled, if desired)
  • 1 pound fresh green beans, washed and trimmed
  • 1 tablespoon olive oil
  • 1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • ¾ cup prepared dairy-free pesto sauce
  • 3 to 6 cups mixed salad greens (optional)
  1. Fill a large heavy pot with tight-fitting cover half full with water. Bring it to a boil over high heat.
  2. Meanwhile, cut the potatoes in half lengthwise, then cut crosswise in ½-inch slices. 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. Drain the potatoes and beans and set aside. The vegetables should still be relatively firm.
  4. 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.
Recipe by Go Dairy Free at