Italian Pesto Chicken Salad Food

ITALIAN CHICKEN PASTA SALAD

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.

ITALIAN CHICKEN-PESTO PASTA SALAD

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.

PESTO CHICKEN SALAD

Steps:

• Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
• Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
• Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.