Pesto Chicken Potato Salad

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.
Pesto Chicken Potato Salad

At only $2.15 per serving, this veg-heavy potato salad keeps things healthy and budget-friendly.

  • Duration
  • Prep Time
  • 6Servings



  • 1 lb baby redskin or yellow potatoes, scrubbed and halved
  • 8 oz green beans, trimmed and cut into 2-inch lengths
  • 12 oz boneless, skinless chicken breasts, poached* then shredded
  • 2 cups cherry or grape tomatoes, halved


  • 1 tbsp raw unsalted walnut pieces
  • 1 tbsp raw unsalted pine nuts (TRY: NOW Real Food Raw Organic Pine Nuts)
  • 2 cloves garlic, roughly chopped
  • 1 1/4 cups lightly packed fresh basil (leaves and tender stems)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp grated Parmesan cheese


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 tender-crisp, 3 to 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.

Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 255
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 33 mg
  • Fat Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 15.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 227 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 2 g