Chicken and Farfalle Salad with Walnut Pesto

Chicken and Farfalle Salad with Walnut Pesto
Photo by Lee Harrelson

Ingredients

  • 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
  • 1 cup quartered cherry tomatoes
  • 1 tablespoon white wine vinegar
  • ½ teaspoon salt
  • 1 garlic clove
  • 4 curly leaf lettuce leaves
  • 2 cups cubed cooked skinless, boneless chicken breast
  • + 23 more ingredients
    • 1 garlic clove
    • 4 curly leaf lettuce leaves
    • 1 ½ tablespoons extravirgin olive oil
    • 3 tablespoons coarsely chopped walnuts, toasted
    • 2 tablespoons chopped pitted kalamata olives
    • Walnut Pesto:
    • 1 cup basil leaves
    • 1 ½ tablespoons extravirgin olive oil
    • Remaining ingredient:
    • Remaining ingredient:
    • 2 cups cubed cooked skinless, boneless chicken breast
    • 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
    • 1 tablespoon white wine vinegar
    • 2 tablespoons chopped pitted kalamata olives
    • 3 tablespoons coarsely chopped walnuts, toasted
    • Walnut Pesto:
    • ½ cup fresh parsley leaves
    • ½ cup fresh parsley leaves
    • Salad:
    • ½ teaspoon salt
    • Salad:
    • 1 cup basil leaves
    • 1 cup quartered cherry tomatoes

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 unt...

View full recipe at My Recipes

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