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Chicken Pesto Salad Recipe

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This recipe for Chicken Pesto Salad is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts
7 cups baby spinach, divided
⅓ cup sliced almonds (or pine nuts)
⅓ cup freshly grated parmesan cheese
⅓ cup fresh basil
2 cloves garlic
˝ cup extra-virgin olive oil
2 ribs celery, chopped
2 cups uncooked Barilla Gemelli pasta (or any twist type pasta)
˝ cup cherry tomatoes, sliced in half
2 pinches coarse salt & freshly ground pepper
Directions:
Directions:
Bring a pot of salted water to a boil. Add the chicken and boil until cooked all the way through, about 20 minutes. Transfer to a plate and let cool and then shred chicken into large bowl. In the meantime, cook the pasta al denté, then run under cool water and drain. Next place 4 cups spinach in a food processor. Add basil, almonds, cheese, garlic, salt and pepper. Pulse a few times. Add the oil in a thin stream. Add pesto and celery to the shredded chicken and toss well. Add the pasta and tomatoes. Give it another light toss. Place the remaining 3 cups of spinach on a platter or equally divided onto 4 plates. Serve chicken pesto mixture over the spinach.

 

 

 

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