Chicken and Farfalle Salad with Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
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 |
4 curly leaf lettuce leaves |
Directions:
1. 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.
2. 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.
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