Pesto Chicken-Potato Salad

Source: Florence Taylor (1992)
Prep time: 20 minutes


1 lb
small new red potatoes (cooked and cooled)
skinned and boned chicken breasts (up to 4, cooked and cooled)
1⁄2 c
fresh basil
2 clv
garlic (peeled and minced)
3 T
Parmesan cheese (grated fresh)
4 T
white wine vinegar
1⁄2 c
olive oil
Salt and pepper (to taste)


Shred chicken and cut potatoes into cubes. Place in large serving bowl. Place remaining ingredients into a blender or food processor and purée until smooth. Toss with chicken and potatoes. Taste for seasoning. Serve immediately or refrigerate until served.

This recipe was adapted from the California American Cookbook.