INGREDIENTS:
Salad:
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
Pesto:
1 tbsp raw unsalted walnut pieces
1 tbsp raw unsalted 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
PREPARATION:
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.
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.
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.
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.
