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Tuscan Roasted Potato-Chicken Salad

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By Pillsbury Kitchens
Updated Jan 7, 2006
Bake-Off® Contest 42, 2006
Karen Tedesco
Webster Groves, Missouri
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Take note! This delicious main dish potato salad can be achieved in just 30 minutes with the help of frozen seasoned roasted potatoes and refrigerated grilled chicken strips.

Tuscan Roasted Potato-Chicken Salad

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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Ingredients

  • 1 bag (19 oz) frozen roasted potatoes with garlic & herb sauce
  • 1 cup diced fresh mozzarella cheese(6 oz)
  • 1/3 cup oil-packed sun-dried tomatoes, drained, cut into strips
  • 2 to 3 teaspoons chopped fresh rosemary
  • 1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
  • 1 package (6 oz) refrigerated grilled chicken breast strips, heated in microwave as directed on package, coarsely chopped
  • 1/3 cup basil pesto
  • 2 teaspoons fresh lemon juice
  • Salt and pepper, if desired
  • 3 cups mixed baby salad greens
  • 1/4 cup pine nuts, toasted*

Instructions

  • Step 
    1
    In 2-quart microwavable bowl or casserole, microwave frozen potatoes and sauce chips, covered, on High 9 to 13 minutes, stirring once halfway through microwaving, until potatoes are tender. Stir potatoes to mix with sauce. Pour potato mixture into large bowl.
  • Step 
    2
    Stir in cheese, tomatoes, rosemary, beans and warm chicken. Add pesto and lemon juice; gently toss to coat. Season to taste with salt and pepper.
  • Step 
    3
    Arrange salad greens on large serving platter. Spoon potato salad over lettuce; sprinkle with pine nuts. Serve warm or at room temperature.

Nutrition

610 Calories
30g Total Fat
36g Protein
48g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
10g
48%
Trans Fat
1g
Cholesterol
55mg
18%
Sodium
1290mg
54%
Potassium
930mg
27%
Total Carbohydrate
48g
16%
Dietary Fiber
10g
39%
Sugars
4g
Protein
36g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
35%
35%
Calcium
50%
50%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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