Elevate your picnic game with this vibrant Chicken Pesto Potato Salad 5fix, a quick and flavorful dish ready in just 30 minutes! Combining tender baby potatoes, juicy cherry tomatoes, and shredded cooked chicken, this salad is tossed in rich, aromatic pesto sauce for a burst of Mediterranean flavor in every bite. Perfect as a light lunch or a hearty side dish, this recipe is as simple as it is satisfying, requiring only five ingredients and minimal effort. Garnish with fresh arugula for a peppery twist and enjoy it chilled or freshly tossed. Whether you're meal prepping or serving guests, this easy pesto potato salad is guaranteed to impress.
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1. Wash the baby potatoes and cut them into halves or quarters, depending on their size, for even cooking.
2. Bring a large pot of salted water to a boil, then add the potatoes. Cook for about 15-20 minutes or until fork-tender. Drain and let them cool slightly.
3. While the potatoes are cooling, shred or dice the cooked chicken breasts into bite-sized pieces.
4. Halve the cherry tomatoes and set aside.
5. In a large mixing bowl, combine the cooled potatoes, chicken, and cherry tomatoes.
6. Add the pesto sauce to the bowl and gently toss everything together until well coated.
7. Taste and adjust seasoning with salt and pepper if needed.
8. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
9. Optionally, garnish with fresh arugula for a peppery kick before serving.
Serving size | (1198g) |
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Amount per serving | % Daily Value* |
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Calories | 1575.0 |
Total Fat 72.2g | 0% |
Saturated Fat 13.8g | 0% |
Polyunsaturated Fat 10.1g | |
Cholesterol 293.2mg | 0% |
Sodium 1294.1mg | 0% |
Total Carbohydrate 103.3g | 0% |
Dietary Fiber 11.2g | 0% |
Total Sugars 9.8g | |
Protein 129.2g | 0% |
Vitamin D 4IU | 0% |
Calcium 411.1mg | 0% |
Iron 9.2mg | 0% |
Potassium 2952.4mg | 0% |
Source of Calories