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Chicken and Farfalle Salad with Walnut Pesto

Servings 4
Calories 365 kcal

Ingredients

  • Salad:
  • 2 cups uncooked farfalle bow tie pasta, about 6 ounces
  • 2 cups cubed cooked skinless boneless chicken breast
  • 1 cup quartered cherry tomatoes
  • 2 Tbs chopped pitted kalamata olives
  • Walnut Pesto:
  • 1 cup basil leaves
  • 1/2 cup fresh parsley leaves
  • 3 Tbs coarsely chopped walnuts toasted
  • 1 1/2 Tbs extravirgin olive oil
  • 1 Tbs white wine vinegar
  • 1/2 tsp salt
  • 1 garlic clove
  • Remaining ingredient:
  • 4 curly leaf lettuce leaves

Instructions

  1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
  2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
Nutrition Facts
Chicken and Farfalle Salad with Walnut Pesto
Amount Per Serving
Calories 365 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 28mg9%
Sodium 554mg24%
Carbohydrates 36g12%
Fiber 2g8%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.