Pesto Chicken-Potato Salad
Contributed byFlorence Taylor
Ingredients
- 1 pound small new red potatoes (cooked and cooled)
- 3 skinned and boned chicken breasts (up to 4, cooked and cooled)
- 1/2 cup fresh basil
- 2 clove garlic (peeled and minced)
- 3 tablespoon Parmesan cheese (grated fresh)
- 4 tablespoon white wine vinegar
- 1/2 cup olive oil
- Salt and pepper (to taste)
Yield: 6 Servings
Prep Time: 20 minutes
Instructions
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.
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