ITALIAN PESTO CHICKEN SALAD
Prepared pesto is the secret ingredient in this lightened-up, healthy creamy chicken salad recipe. For the prettiest dressing, go for a bright-green colored pesto. Serve the salad open-face on toasted bread or scoop it on top of fresh salad greens.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 3.4 g, Cholesterol 32.1 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13 g, SaturatedFat 2.6 g, Sodium 357.6 mg, Sugar 1.5 g
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
CREAMY PESTO & CHICKEN PASTA SALAD
If you need a quick boost of carbohydrates, try this filling and nutritionally-balanced pasta salad
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.
Nutrition Facts : Calories 600 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 0.3 milligram of sodium
CHICKEN PESTO PASTA SALAD
Super easy pasta salad- wonderful for any thing from a brunch to a summer dinner. Everyone likes it- even my picky 3 year old! My husbands co-worker brought this to share for an event and he begged for the recipe. The only particular is that the pasta salad will taste best if you use the pesto in a plastic container in the refrigerated section. The serving size stated is the pasta salad as main dish- in a pot luck or as a side it serves a lot more.
Provided by MistressRach
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl whisk together pesto, vinegar and 1/4 T salt and pinch of pepper. Gradually whisk in oil until smooth.
- Cook the orzo add 2T salt in cooking.
- Drain and rinse under cold water and drain again.
- Add orzo to vinigarete and toss.
- Add chicken, and tomatoes and toss.
- Tastes best chilled- though it's fine warm.
ITALIAN CHICKEN-PESTO PASTA SALAD
I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)
Provided by Kittencalrecipezazz
Categories Penne
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
- Drain the pasta well in the colander.
- Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
- Add in chopped tomatoes and cooked cubed chicken; toss to coat.
- For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
- Add in the mayonnaise and pulse until blended.
- Add the mayo mixture to the pasta mixture; toss to combine.
- Mix in the Parmesan cheese then season with salt and pepper.
Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7
ITALIAN CHICKEN WITH PESTO POTATOES
Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Provided by Paula Fitzgerald
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 31.6 g, Cholesterol 115.4 mg, Fat 18.8 g, Fiber 3.5 g, Protein 44.3 g, SaturatedFat 6.8 g, Sodium 1176.7 mg, Sugar 7.9 g
ITALIAN CHICKEN PANINI
My mother made up this Italian chicken panini recipe and it is delicious.
Provided by Michelle
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
- Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
- Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 22.6 g, Cholesterol 126 mg, Fat 39.3 g, Fiber 1.5 g, Protein 51 g, SaturatedFat 12.1 g, Sodium 769.9 mg, Sugar 1 g
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