Pesto Chicken Salad With Red Grapes Recipe

Posted by
Rate It!
Pesto Chicken Salad With Red Grapes
Add your photo!
Ingredients
19
Count
Nutrition
568
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Pasta and Chicken:.
  2. Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
  3. While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
  4. With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
  5. Basil Pesto:.
  6. Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
  7. The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
  8. Creamy Pesto Dressing:.
  9. Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
  10. In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
  11. The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
  12. ***Variation***.
  13. Substitute other pasta shapes, such as rotini or rotelle.
  14. Rather than poaching the chicken breasts try grilling them.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.81 Kcal (2377 kJ)
Calories from fat 187.82 Kcal
% Daily Value*
Total Fat 20.87g 32%
Cholesterol 51.18mg 17%
Sodium 708.25mg 30%
Potassium 2240.99mg 48%
Total Carbs 55.12g 18%
Sugars 9.28g 37%
Dietary Fiber 14.15g 57%
Protein 33.91g 68%
Vitamin C 43.4mg 72%
Vitamin A 0.3mg 11%
Iron 11.3mg 63%
Calcium 364.6mg 36%
Amount Per 100 g
Calories 48.49 Kcal (203 kJ)
Calories from fat 16.04 Kcal
% Daily Value*
Total Fat 1.78g 32%
Cholesterol 4.37mg 17%
Sodium 60.49mg 30%
Potassium 191.39mg 48%
Total Carbs 4.71g 18%
Sugars 0.79g 37%
Dietary Fiber 1.21g 57%
Protein 2.9g 68%
Vitamin C 3.7mg 72%
Iron 1mg 63%
Calcium 31.1mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top