PESTO CHICKEN SALAD WITH RED GRAPES
This is a recipe they demonstrated on our local afternoon news show and thought ohhh my goodness I simply have got to make that. This is a great dish for do ahead summer entertaining. Sweet and juicy grapes are the zesty extra that revive weary tastebuds on a hot summer day. The fragrant paste of basil, garlic, and pine nuts is classic and devine. Use it not only in this recipe but also as an appetizer stuff it into hollowed out cherry tomatoes. For a quick dip, stir 1/4 cup pesto into 1/2 cup plain yogurt,mayonnaise, or sour cream; sprinkle with parmesan cheese and season to taste.
Provided by Chabear01
Categories Salad Dressings
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pasta and Chicken:.
- Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
- While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
- With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
- Basil Pesto:.
- Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
- The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
- Creamy Pesto Dressing:.
- Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
- In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
- The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
- ***Variation***.
- Substitute other pasta shapes, such as rotini or rotelle.
- Rather than poaching the chicken breasts try grilling them.
Nutrition Facts : Calories 438.6, Fat 16.1, SaturatedFat 2.2, Cholesterol 55.4, Sodium 255.6, Carbohydrate 46.8, Fiber 4.7, Sugar 9.5, Protein 27.6
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RAWSIN MOII
[email protected]I thought this recipe was just so-so. The chicken was a bit dry and the dressing was a bit too oily. I think I'll try a different recipe next time.
Vihaga Heshan
[email protected]This recipe was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
manchichi Sinyangwe
[email protected]I'm not sure what went wrong, but my salad was a complete disaster. The chicken was overcooked and the dressing was curdled.
Shah_Meer Khan
[email protected]This recipe was a waste of time. The chicken was tough and the dressing was flavorless.
Dee Nutsgg
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. The chicken was dry and the dressing was too oily.
Jade kass
[email protected]This salad was a bit bland for my taste. I think I would have liked it more if I had added some more seasoning.
Solomon K. A Mantey
[email protected]I loved this salad! It was so fresh and flavorful. The chicken was cooked perfectly, and the pesto dressing was delicious. I will definitely be making this again.
Jay Hicks
[email protected]This was a great recipe! The chicken was moist and flavorful, and the pesto dressing was delicious. I would definitely recommend this recipe to anyone looking for a healthy and flavorful chicken salad.
Courage Nelson
[email protected]OMG, this salad is amazing! The combination of pesto, chicken, and red grapes is perfect. I will definitely be making this again and again.
Saulih Mohammed
[email protected]This salad was delicious! I followed the recipe exactly, and it turned out perfect. The chicken was tender and flavorful, and the pesto dressing was creamy and tangy. I would definitely recommend this recipe to anyone looking for a quick and easy wee
Md Eliyas
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The pesto chicken salad is so flavorful and refreshing. The red grapes add a nice touch of sweetness, and the pine nuts add a nice crunch. I will definitely be making this
Temwani Mulenga
[email protected]This recipe is a keeper! It's so easy to make and the results are always delicious. I love that I can use whatever vegetables I have on hand, and it always turns out great.
Ali Sadat
[email protected]This pesto chicken salad was a hit! The flavors were so fresh and bright, and the chicken was cooked perfectly. I loved the addition of red grapes, which added a touch of sweetness and crunch. I will definitely be making this again!