Chicken Pesto Potato Salad 5fix Recipes
PESTO CHICKEN SALAD
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
- Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
- Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.
Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
SWEET HEAT POTATO SALAD #5FIX
5- Ingredient Fix Contest Entry Tropical fruits and mango habanero salsa combine with diced potatoes in this sweet heat side dish.
Provided by RChan13
Categories Potato
Time 25m
Yield 7-8 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the potatoes according to package instructions. Place in a large bowl; add the remaining ingredients plus reserved fruit juice. Gently toss to coat. Cover and refrigerate 1 hour to blend flavors.
Nutrition Facts : Calories 6, Fat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.4, Sugar 0.8, Protein 0.2
ROAST CHICKEN WITH PESTO AND POTATOES
Steps:
- Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
- Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
- Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.
CHICKEN PESTO SALAD
Caesar pasta salad mix and refrigerated pesto hurry along the preparation of a pretty salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Make pasta salad as directed on package, using water and oil. Stir in remaining ingredients.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 710, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 6 g, TransFat 0 g
PESTO POTATO SALAD
Make and share this Pesto Potato Salad recipe from Food.com.
Provided by Auntie Mags
Categories Potato
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil potatoes salted water until soft, about 15 minutes.
- Drain water.
- Add salt and pepper to taste.
- Add pesto and stir.
- Serve warm.
Nutrition Facts : Calories 69, Fat 0.1, Sodium 41.8, Carbohydrate 15.7, Fiber 2.4, Sugar 1.1, Protein 1.7
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