The pesto dressing is what makes this salad exceptional. According to Cooking Light where I copied this recipe from, to make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides.
I add a little bit of Parmesan cheese and cheat a bit, but the recipe just isn't complete without the cheese:)
You can substitute black olives instead of kalamata olives, which usually is less salty.
Enjoy:)
CHICKEN AND FARFALLE SALAD WITH WALNUT PESTO
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 extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
Remaining ingredient:
4 curly leaf lettuce leaves
Directions:
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.
Makes 4 servings (serving size: 1 1/2 cups salad)
Per serving:
Calories: 375
Fat: 12.5 g
Carbs: 36 g
Protein: 30 g
Fiber: 3 g
I add a little bit of Parmesan cheese and cheat a bit, but the recipe just isn't complete without the cheese:)
You can substitute black olives instead of kalamata olives, which usually is less salty.
Enjoy:)
CHICKEN AND FARFALLE SALAD WITH WALNUT PESTO
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 extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
Remaining ingredient:
4 curly leaf lettuce leaves
Directions:
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.
Makes 4 servings (serving size: 1 1/2 cups salad)
Per serving:
Calories: 375
Fat: 12.5 g
Carbs: 36 g
Protein: 30 g
Fiber: 3 g
