Pesto Chicken Salad Pasta Salad Style With No Pasta Food

PESTO CHICKEN PASTA SALAD

Steps:

• In a large pot of salted boiling, water, cook pasta for 8 to 10 minutes until al dente. Drain pasta, rinse with cold water and set aside.
• In a small glass dish, mix together Italian salad dressing and pesto.
• In a large bowl, combine cooked pasta, chopped spinach, chopped basil, Parmesan cheese, sliced grape tomatoes and shredded chicken. Add in sun-dried tomatoes (optional).
• Whisk the dressing quickly again, then pour over top of salad and toss well to mix the dressing into all of the ingredients.
• Taste the salad and add salt and pepper to taste.
• If eating salad immediately, drizzle with balsamic glaze reduction. If you are eating the salad later, I suggest adding the balsamic glaze at that time.
• Cover and chill in refrigerator for up to 24 hours before serving.

PESTO CHICKEN SALAD (PASTA SALAD STYLE WITH NO PASTA)

Steps:

• Cut pre-cooked chicken into 1" cubes and set aside.
• Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
• In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
• Mix in all of the vetgetables and chicken. Toss to coat.
• You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.

CREAMY PESTO & CHICKEN PASTA SALAD

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.

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.