Chicken Pesto Salad (Print)
Pasta gets mixed up with basil pesto, chicken, spinach, juicy tomatoes, and mozzarella for a dish that’s tasty and so easy to pull together.
# Ingredients:
→ Dressing and Additions
01 -
240 millilitres basil pesto
02 -
225 grams cherry or grape tomatoes, halved
03 -
225 grams fresh mozzarella balls or pieces
04 -
1 tablespoon red wine vinegar
05 -
30 grams baby spinach
06 -
50 grams grated Parmesan cheese
→ Main Components
07 -
1 teaspoon garlic powder
08 -
2-3 chicken breasts, thinly sliced
09 -
340 grams pasta, any shape
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
01 -
Dig in right away or stick your bowl in the fridge for later. Toss a little more Parmesan or basil on top if you like.
02 -
Grab your biggest bowl and mix pesto and red wine vinegar together. Dump in the chilled pasta, chicken pieces, spinach, mozzarella, tomatoes, and Parmesan. Give it all a big toss so everything's coated. Add salt and pepper till it tastes just right.
03 -
Once your chicken’s had a minute to cool, slice it up into bites you can easily eat.
04 -
Coat both sides of each chicken breast with a hit of garlic powder, salt, and pepper. Throw them onto a hot, oiled pan or grill for a few minutes per side. You want them golden and cooked through—aim for 74°C inside.
05 -
Fill a big pot with water and get it boiling. Salt it well, then toss in your pasta. Cook until it’s got some chew (check the box directions). Drain and set aside to cool off.
# Notes:
01 -
Need to save time? Swap out freshly cooked chicken for rotisserie chicken you picked up or any leftovers from the fridge.