In this culinary journey, we present to you a symphony of flavors, textures, and aromas with our Parsley Pesto Chicken Salad with Pine Nuts. This delectable dish is not just a salad; it's an experience that tantalizes your taste buds and leaves you craving more.
At the heart of this salad lies tender, succulent chicken, meticulously cooked to perfection and enveloped in a vibrant parsley pesto. The pesto, a delightful blend of fresh parsley, aromatic basil, nutty pine nuts, and tangy lemon juice, adds a burst of flavor that dances on your palate. Crisp and refreshing cucumbers, crunchy celery, and sweet red onion provide a delightful contrast to the chicken and pesto, creating a symphony of textures.
The salad is elevated with the addition of creamy avocado slices, adding a velvety richness that balances the other ingredients. The finishing touch comes in the form of toasted pine nuts, sprinkled atop the salad, adding a toasty, nutty flavor that ties all the elements together.
This Parsley Pesto Chicken Salad is more than just a meal; it's a culinary masterpiece, perfect for a light lunch, refreshing dinner, or an impressive picnic spread. Its vibrant colors and enticing aromas are sure to captivate your senses, leaving you with a lasting impression. So, let's embark on this culinary adventure and discover the magic of Parsley Pesto Chicken Salad with Pine Nuts.
PARSLEY PESTO CHICKEN SALAD WITH PINE NUTS
A summer salad I pulled together--I really wanted basil pesto, but the basil wasn't ready to be picked! Prep time assumes you got a ready-cooked chicken on hand, otherwise add an hour and a half (cook/cool time).
Provided by KWB5015
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
- In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
- Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
- You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.
CHICKEN WITH ALMOND-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes.
- In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency.
- Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
PESTO CHICKEN SALAD
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium
Tips:
- For the best flavor, use fresh parsley and basil. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
- If you don't have pine nuts, you can substitute other nuts, such as walnuts, almonds, or pecans.
- If you don't have a food processor, you can chop the herbs and nuts by hand. However, a food processor will make the job much easier.
- To make the salad ahead of time, cook the chicken and chop the vegetables the day before. Then, assemble the salad just before serving.
- Serve the salad over a bed of mixed greens or quinoa for a complete meal.
Conclusion:
This parsley pesto chicken salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's also a great way to use up leftover chicken. The combination of parsley, basil, pine nuts, and lemon juice gives the salad a bright and flavorful taste. The chicken adds protein and makes the salad more satisfying. This salad is sure to be a hit with your family and friends!
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