Meal Prep Pesto Chicken Potato Salad
Prep time
Cook time
Total time
Easy & healthy pesto chicken potato salad is perfect for work lunches! No need to heat up in the microwave, and made super simple with rotisserie chicken
Serves: 4 servings
  • 1 lb. baby redskin or yellow potatoes, scrubbed and halved
  • 8 oz. green beans, trimmed and cut into 2" lengths
  • 1 rotisserie chicken, skin removed and white meat shredded
  • 2 cups cherry or grape tomatoes, halved
  • 2 Tbsp. walnuts
  • 2 gloves garlic
  • 1 cup basil leaves
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. grated Parmesan cheese
  1. Bring a large pot of salted water to a boil. Add the potatoes, and let cook 15-20 minutes, or until fork tender. In the last 3 minutes of cooking, add the green beans to the water. Drain the potatoes and green beans together and let cool.
  2. For the pesto: In a food processor (or blender) add walnuts, garlic, basil, salt, pepper, oil, and cheese. Pulse to combine for about 10 seconds.
  3. In a large bowl, toss the potatoes, green beans, tomatoes, shredded chicken, and pesto. Toss to coat.
  4. Divide evenly into 4 Tupperware containers and refrigerate until ready to eat. This can be eaten cold!
Recipe by Ally's Cooking at