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
PESTO-CHICKEN-POTATO SALAD
If you make your own pesto, try it in this recipe! You can freeze your homemade pesto by storing small amounts in plastic freezer containers. Top the pesto with a thin layer of oil, cover and freeze. It's fantastic in the middle of winter when you're longing for the taste of fresh summer vegetables. leftover grilled or baked chicken can also be used in this recipe. Plan ahead as it needs to chill for at least 2 hours. Cook time is chill time.
Provided by MarieRynr
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In 3 1/2 QT saucepan, combine potatoes and enough water to cover potatoes by 1 inch.
- Bring to a boil, over medium-high heat.
- Reduce heat to medium; cover and cook 10 to 15 minutes or until tender.
- Drain, cool 15 minutes or until slightly cooled.
- Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
- Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated.
- Cover; refrigerate at least 2 hours or overnight to blend flavours.
- If desired, serve salad on lettuce lined plates.
Nutrition Facts : Calories 300.5, Fat 10, SaturatedFat 1.9, Cholesterol 40.1, Sodium 506.7, Carbohydrate 38, Fiber 3.8, Sugar 4.2, Protein 15.4
POTATO AND PESTO CHICKEN SALAD
I spotted this recipe in a neighborhood newspaper and it really caught my eye. Sounds so good and refreshing for a different kind of potato/chicken salad. Photo: recipes.com.au
Provided by Ellen Bales
Categories Chicken Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. In a large pot bring half a pot of water to a boil. Meanwhile, cut potatoes in half lengthwise, then crosswise in 1/2-inch slices. Add to boiling water; cover and return to boiling. Cook 3 minutes.
- 2. Add green beans to pot with potatoes and cook another 4 minutes; drain vegetables and set aside.
- 3. In the same pot, heat the olive oil and cook chicken, stirring, for about 8 minutes or until chicken is tender and cooked through. Remove from heat.
- 4. Stir in the pesto sauce. Then stir in the potatoes and green beans, being careful not to break up the vegetables.
- 5. Serve warm or at room temperature on a bed of salad greens.
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