Pesto Chicken Pasta Salad
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
20-30 minutes
The ingredients in this mealtime salad offer everything you’re craving: pasta and pesto for a hearty, herby base; tomatoes for ripe freshness; nuts for crunch; cheese for tang; cranberries for sweetness; kale for nutrition; and chicken for tender protein.
Ingredients
- 2 cups cooked penne or fusilli pasta
- ½ cup pesto sauce
- 1 red ripe tomato, cubed
- ¼ cup toasted slivered almonds or pine nuts
- ¼ cup parmesan or goat’s cheese
- ¼ cup dried cranberries
- ½ cup massaged kale leaves (bite-sized pieces)
- 1 skinless boneless chicken breast (or any leftover chicken)
- Salt and pepper
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
Salad
Dressing
Directions
Preheat oven to 375°F
- Season chicken with salt and pepper and bake for 20-30 minutes (until it reaches 165°F)
- Slice into strips
- In a large salad bowl, add salad ingredients, and toss together
- Drizzle with olive oil and vinegar
- Toss and serve