Chicken and Farfalle Salad with Walnut Pesto
By sheilaolim
Nutritional Information
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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
- 4
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
Step 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.
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.