Chicken & Sweet Potato Salad with Pesto Vinaigrette

In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover (about 3 cups). Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, 3 to 5 minutes. Remove from the heat and let sit in the cooking water for 5 minutes. 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.

Meanwhile, microwave the sweet potato 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.

In a small bowl, whisk together the pesto, vinegar, and reserved cooking water.

In a large bowl, toss the chicken, sweet potato, and bell pepper with the pesto dressing. Season to taste with salt and pepper . Let sit for a couple of minutes to absorb the dressing.