1/1 Photo of 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.
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Pasta and Chicken
- 1 cup basil leaves, loosely packed
- 1/4 cup pine nuts
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon fresh ground pepper
- 1/8 teaspoon salt (to taste)
Creamy Pesto Dressing
- 2 tablespoons basil pesto (recipe above)
- 2 tablespoons plain yogurt
- 2 tablespoons red wine vinegar
- 1/4 teaspoon pepper (to taste)
To Complete the Recipe
- 1 cup carrot, coarsely shredded
- 1 cup red seedless grapes (about 6 ounces)
- 12 leaves red leaf lettuce
- 1Pasta and Chicken:.
- 2Bring 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.
- 3While 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.
- 4With 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.
- 5Basil Pesto:.
- 6Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
- 7The 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.
- 8Creamy Pesto Dressing:.
- 9Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
- 10In 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.
- 11The 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.
- 13Substitute other pasta shapes, such as rotini or rotelle.
- 14Rather than poaching the chicken breasts try grilling them.
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Nutritional Facts for Pesto Chicken Salad With Red Grapes
Serving Size: 1 (305 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 438.6
- Calories from Fat 144
- Total Fat 16.1 g
- Saturated Fat 2.2 g
- Cholesterol 55.4 mg
- Sodium 255.5 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 4.6 g
- Sugars 9.5 g
- Protein 27.6 g
The following items or measurements are not included: