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.

Photo and Recipe Courtesy of The Idaho Potato Commission.