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Tuscan Roasted Potato-Chicken Salad

Servings: 4

Ingredients

  1 19 oz. bag frozen roasted potatoes with garlic & herb sauce

  1 cup diced mozzarella cheese

  1/3 cup oil-packed, sun-dried tomatoes, drained and cut into strips

  2-3 tsp chopped fresh rosemary

  1 15 oz. can cannellini beans, drained and rinsed

  1 6 oz. pkg. refrigerated grilled chicken breast strips, microwaved as directed on package and coarsely chopped

  1/3 cup basil pesto

  2 tsp lemon juice

   salt and pepper, to taste

  3 cups mixed baby salad greens

  1/4 cup pine nuts, toasted

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Directions

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