Chicken and Farfalle Salad with Walnut Pesto

This recipe is awesome - I have made it twice. I make it with rotisserie chicken for ease and extra flavor. I serve it warm for dinner and cold for lunch the next day - just as delicious! Instead of the lettuce suggested, I have used both a full serving of arugula and spring mix for extra vegetables.

Between the kalamata olives, the toasted walnuts, vinegar and garlic, this recipe had plenty of flavor, but was still nice and light. We loved it. It was super-easy to throw together, too. I'll definitely be making it again.

Wow! This was so great, even my kids enjoyed it! Great recipe for the summer, will def. make for company!!!

This is amazing...everyone in my family loved it! I grilled the chicken, seasoning it with salt, pepper and dry italian seasoning (I used pampered chef), then cut up in to large chunks. The recipe is great exactly as prepared. It was great warm for dinner and even better cold the next day for lunch. Five stars for sure!

This recipe is fantastic! Like other reviewers, I use rotisserie chicken for convenience and ease. I also added feta and juice from one lemon to this recipe to give it some additional flavor. The walnut pesto is amazing--I use it for all pesto recipes. Saved separately, this dish is great as leftovers, which I have served to guests who equally rave about the dish.

I used prepared grilled chicken breasts from Whole Foods to make this even easier. And I didn't feel guilty because it still took a lot of time to make the pesto, cook the pasta, and cut up all the vegies (tomatoes, olives, and celery - my addition). It was delicious and just right for a family summer supper. The kids liked everything except the olives.