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Pesto chicken salad
A zesty, low-fat summer salad |
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2 pounds chicken thigh meat, cubed
(Use white meat if you prefer)
5 cups cooked spiral pasta
1/2 cup light olive oil
2 tbsp basil
1 tsp. sweet basil
1 garlic clove, minced
1 small yellow onion, chopped
2 tbsp chopped pine nuts
1 1/2 tsp salt
1 tsp pepper
1/2 cup burgundy
1 medium tomato, diced
2 small carrots, chopped
2 cups chopped spinach
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Start by cooking the pasta. Cooking times will vary depending on the brand. Let it cool while you prepare the rest of the salad.
To make the dressing, mix olive oil, pine nuts, the two basils, onion, garlic, pepper, and 1/2 tsp salt. Put in a bowl and refrigerate while you cook the chicken.
Over medium-high heat, simmer the chicken cubes with the remaining 1 tsp salt and the burgundy, stirring constantly, for about 10 minutes. When done, drain off the liquid.
Toss together chicken, dressing, and pasta. I find it's easiest to put it all in a tupperware with a tight lid and just shake it up. I usually make a mess when I try to stir. Refrigerate until chilled and serve.
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Preparation Time: Approx 30 minutes |
Serves: About 6 |
| Recipe Origin: United States |
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Submitted by: |
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Sarah Taylor
Alaska
United States |
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| This recipe has been viewed 9966 times. |
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