2 pounds russet potatoes (or other variety), well scrubbed (peeled, if desired)
1 pound green beans, washed and trimmed
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
3/4 cup prepared pesto sauce
3 – 6 cups mixed salad greens (optional)
Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.) In the same pot, heat olive oil over high heat and cook the chicken, stirring for 6 – 8 minutes or until meat is completely cooked through. Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans, taking care not to break up the vegetables. Serve salad warm or at room temperature on a bed of salad greens, if desired. Adapted from www.idahopotato.com.