The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Farfalle Salad with Walnut Pesto Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Farfalle Salad with Walnut Pesto.
Total time: 26 minutes. To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides.
Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)
Ingredients
Salad:
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken breast
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives
Walnut Pesto:
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
Remaining ingredient:
4 curly leaf lettuce leaves
Preparation
- To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
- To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
Nutritional Information
Amount per serving
Calories: 374
Calories from fat: 30%
Fat: 12.5g
Saturated fat: 2g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 3.9g
Protein: 29.4g
Carbohydrate: 36.3g
Fiber: 3g
Cholesterol: 60mg
Iron: 3.6mg
Sodium: 393mg
Calcium: 62mg
Barbara Lauterbach, Cooking Light
JUNE 2005
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