Chicken & Sweet Potato Salad with Pesto Vinaigrette

Chicken & Sweet Potato Salad with Pesto Vinaigrette

Ingredients

• 1 pound skinless, boneless chicken breasts
• 3 cups water
• 1 ¾  teaspoon salt
• 3 tablespoons pesto
• 3 tablespoons cider vinegar
• 2 sweet potatoes
• 1 red bell pepper

Instructions

1. In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover
2. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 3 to 5 minutes.
3. Remove from the heat and let sit in the cooking water for 5 minutes.
4. Measure out and reserve 2 tablespoons of the cooking water. Transfer the chicken to a cutting board and when cool enough to handle, cut into 1/2-inch cubes.
5. Microwave the sweet potatoes on high power for 6 to 7 minutes, or until firm-tender. When cool enough to handle, peel and cut into 1/2-inch cubes.
6. In a small bowl, whisk together the pesto, vinegar, and reserved cooking water.
7. Clean the bell pepper and cut in to cubes.
8. In a large bowl, toss the chicken, sweet potatoes, and bell pepper with the pesto dressing.
9. Season to taste with salt and pepper. Let sit for a couple of minutes to absorb the dressing.
10. Serve and enjoy!