Chicken Salad with Potato and Pesto

Name: Chicken Salad with Potato and Pesto
Yield: 6
Ingredients: 400 g of chicken breast cut into cubes; Salt to taste; 300 g of potatoes with skin; Pesto sauce; 1 handful of fresh basil; 3 tablespoons of olive oil; 1/2 cup of chopped nuts; 4 tablespoons of grated cheese; Salt to taste; 1 bunch of red lettuce; 1 bunch of smooth lettuce; 1 cup of cherry tomatoes cut in half

1
400 g of chicken breast cut into cubes
2
Salt to taste
3
300 g of potatoes with skin
4
Pesto sauce
5
1 handful of fresh basil
6
3 tablespoons of olive oil
7
1/2 cup of chopped nuts
8
4 tablespoons of grated cheese
9
Salt to taste
10
1 bunch of red lettuce
11
1 bunch of smooth lettuce
12
1 cup of cherry tomatoes cut in half

Ingredients

1
400 g of chicken breast cut into cubes
2
Salt to taste
3
300 g of potatoes with skin
4
Pesto sauce
5
1 handful of fresh basil
6
3 tablespoons of olive oil
7
1/2 cup of chopped nuts
8
4 tablespoons of grated cheese
9
Salt to taste
10
1 bunch of red lettuce
11
1 bunch of smooth lettuce
12
1 cup of cherry tomatoes cut in half

Directions

1
Place the chicken in a non-stick skillet coated with oil, cook until browned on both sides and then cover with water, season with salt, and cook for 10 minutes
2
Drain and reserve
3
Thoroughly wash the potatoes and cut them in half
4
Boil them in salted water until they are tender but still firm
5
Drain and place them in a salad bowl
6
Pesto sauce preparation: Blend the basil, olive oil, nuts, cheese, and salt in a blender. Reserve
7
In the salad bowl, combine the chopped lettuce, cherry tomatoes, and chicken
8
Toss gently with your hands and drizzle with the prepared pesto sauce
9
Serve immediately
10
How to freeze: Place the chicken and potato mixture with 2/3 of the pesto sauce in the freezer
11
Freeze the remaining pesto separately
12
Thaw it in the refrigerator the day before serving, then combine it with the lettuce, tomatoes, and remaining pesto.