- 1 (19 ounce) bag Green Giant® frozen roasted potatoes with garlic & herb sauce
- 1 cup diced fresh mozzarella cheese
- 1/3 cup oil-packed sun-dried tomatoes, drained, cut into strips
- 2 teaspoons chopped fresh rosemary, or more to taste
- 1 (15 ounce) can Progresso® cannellini (white kidney) beans, drained, rinsed
- 1 (6 ounce) package refrigerated grilled chicken breast strips, heated in microwave as directed on package, coarsely chopped
- 1/3 cup basil pesto
- 2 teaspoons fresh lemon juice
- Salt and pepper (optional)
- 3 cups mixed baby salad greens
- 1/4 cup pine nuts, toasted
- In 2-quart microwavable bowl or casserole, microwave frozen potatoes and sauce chips, covered, on High 9 to 13 minutes, stirring once halfway through microwaving, until potatoes are tender. Stir potatoes to mix with sauce. Pour potato mixture into large bowl.
- Stir in cheese, tomatoes, rosemary, beans and warm chicken. Add pesto and lemon juice; gently toss to coat. Season to taste with salt and pepper.
- Arrange salad greens on large serving platter. Spoon potato salad over lettuce; sprinkle with pine nuts. Serve warm or at room temperature.