Chicken and Farfalle Salad with Walnut Pesto

Chicken and Farfalle Salad with Walnut Pesto Recipe
Lee Harrelson
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.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Barbara Lauterbach,

Cooking Light

June 2005
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