Potato and Pesto Chicken SaladYield: 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 3/4 cup prepared pesto sauce 3 to 6 cups mixed salad greens (optional)
Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut potatoes in half lengthwise, then cut crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes.
Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.)
In same pot, heat olive oil over high heat and cook chicken, stirring 6 to 8 minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired.
Loaded Baked Potato SaladYield: 2 quarts 4 pounds Idaho potatoes, peeled 1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired) 4 ounces unsalted butter, softened 1/2 cup chopped green onions 2 cups grated or shredded cheddar cheese 1 1/2 cups sour cream (regular or low-fat) 1 tablespoon black pepper 1 teaspoon salt
Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into 1-inch pieces. Transfer potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of reserved bacon fat if desired. Chill at least 2 hours before serving. Adjust seasoning prior to serving.
Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.
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