Ingredients
- 2 cups cooked chicken breast (grilled, shredded, or rotisserie)
- 3 cups pasta of choice (fusilli, penne, or bowtie)
- 1 cup cherry tomatoes (halved)
- ½ cup fresh mozzarella balls or crumbled feta cheese
- ¼ cup red onion (thinly sliced)
- 1 cup baby spinach or arugula
- ¼ cup pine nuts or almonds (for crunch)
- 2 cups fresh basil leaves
- 2 garlic cloves
- ½ cup grated Parmesan cheese
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- ¼ cup pine nuts
- Salt & pepper to taste
Cooked Chicken:
Pasta:
Veggies:
Additional:
Instructions
- Step 1: Cook the Pasta
Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Step 2: Prepare the Chicken
If using raw chicken, season with salt, pepper, and garlic powder, then grill or pan-sear until fully cooked. Let it rest for a few minutes before slicing or shredding.
- Step 3: Make the Pesto
In a food processor, combine basil, garlic, Parmesan, olive oil, lemon juice, and pine nuts. Blend until smooth, adding more olive oil if needed to achieve a creamy consistency.
- Step 4: Assemble the Salad
In a large mixing bowl, combine cooked pasta, chicken, tomatoes, mozzarella, red onion, and spinach. Pour the pesto over the salad and toss until evenly coated. Sprinkle with pine nuts or almonds for added crunch.
- Step 5: Chill & Serve
Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve cold or at room temperature.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Feel free to customize the salad with your favorite veggies or protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg