Chicken and Farfalle Salad with Walnut Pesto

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

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Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 30%
  • Fat: 12.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3.9g
  • Protein: 29.4g
  • Carbohydrate: 36.3g
  • Fiber: 3g
  • Cholesterol: 60mg
  • Iron: 3.6mg
  • Sodium: 393mg
  • Calcium: 62mg


  • 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


  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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