Pesto Chicken Salad Pasta Salad Style With No Pasta Recipes

PESTO CHICKEN PASTA SALAD

Pesto Chicken Pasta Salad image

Be generous with the salt and easonings so the pasta salad can have flavor. Customize this pasta to your personal flavors. Add more of less of any ingredient to make it perfect to your personal taste! You can use leftover roast chicken for this, the flavor is even better.

Provided by Diane

Time 1h30m

Number Of Ingredients 14

Ingredients

12-16 ounces dried pasta (, cooked to package instructions)
2-3 cups cooked shredded cooked chicken
1 cup chopped fresh basil
1 1/2 cups pesto ((about 14oz./425g))
1/4 cup olive oil
1 cup sun-dried tomatoes (, packed in oil & chopped)
1 cup grated parmesan cheese
zest of 1 lemon
2 Tablespoons fresh lemon juice ((or more to taste))
salt (, to taste)
fresh cracked black pepper (, to taste)
toasted pine nuts (, optional)
extra grated parmesan cheese (, optional)
red pepper flakes ((optional, to taste))

Steps:

Cook the pasta to package instructions. Drain the pasta and immediately rinse with cold water. Drain the pasta, transfer to a large bowl and set aside. Allow the pasta to cool completely.
In a medium sized bowl toss together all the ingredients until evenly combined (pasta, chicken, basil, pesto, olive oil, sun dried tomatoes, parmesan cheese, lemon zest, lemon juice, salt, & pepper).
Add optional toppings (pine nuts, extra parmesan, red pepper flakes). Chill before serving.

Nutrition Facts : Calories 547 kcal, Carbohydrate 44 g, Protein 23 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 689 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

PESTO CHICKEN SALAD (PASTA SALAD STYLE WITH NO PASTA)

Pesto Chicken Salad (Pasta Salad Style With No Pasta) image

This is a super healthy salad, chicken, veggies and a yummy pesto dressing. It reminds me of pasta salad because of the dressing but I make it without pasta. You could definitely add it, I'd just increase the dressing slightly if you do. It came from a combination of different recipes. I love substituting greek yogurt for things like mayo, which was part of my idea here. All frozen veggies could be replaced with canned... sometimes I use asparagus instead of grean beans. Also, if you prefer less of a tangy dressing you can add a little splenda/stevia/sweetener of your preference and/or decrease the lemon.

Provided by Errrrin

Categories Lunch/Snacks

Time 15m

Yield 1 large salad, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cooked boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 cup low-fat Greek yogurt
1 1/2 tablespoons basil pesto
2 teaspoons lemon juice
1 green onion, thinly sliced
1 cup cherry tomatoes, sliced in half
1 cup frozen green beans, thawed
1/2 cup frozen peas, thawed
1 1/2 cups artichoke hearts, drained and quartered (approx 1 16oz can)
1/4 teaspoon salt (optional)
1/8 teaspoon ground pepper (optional)

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.

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