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Chicken and Farfalle Salad with Walnut Pesto

Lee Harrelson
Yield 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)
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

  • 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

Nutrition Information

  • calories 374
  • caloriesfromfat 30 %
  • fat 12.5 g
  • satfat 2 g
  • monofat 5.5 g
  • polyfat 3.9 g
  • protein 29.4 g
  • carbohydrate 36.3 g
  • fiber 3 g
  • cholesterol 60 mg
  • iron 3.6 mg
  • sodium 393 mg
  • calcium 62 mg

How to Make It

  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.