Categories: Salad

Ingredients

• 1 lb. baby redskin or yellow potatoes, scrubbed and halved
• 8 oz. green beans, trimmed and cut into 2-inch lengths
• 12 oz. chicken breasts, poached then shredded
• 2 cups cherry or grape tomatoes halved
• Pesto:
• 1 tbsp. raw unsalted walnut pieces
• 1 tbsp. raw unsalted pine nuts
• 2 garlic cloves, roughly chopped
• 1 1/4 cups lightly packed basil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 2 tbsp. grated Parmesan

Directions

1. To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool.

2. Return same saucepan of water to a boil. Add beans and cook until crisp-tender, 3-4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside.

3. Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine.

4. To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days.

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