Pesto Chicken-Potato Salad - Upper Arlington Public Library

Ingredients

• 1 pound small new red potatoes (cooked and cooled)
• 3 skinned and boned chicken breasts (up to 4, cooked and cooled)
• 1/2 cup fresh basil
• 2 clove garlic (peeled and minced)
• 3 tablespoon Parmesan cheese (grated fresh)
• 4 tablespoon white wine vinegar
• 1/2 cup olive oil
• Salt and pepper (to taste)