Chicken Pesto Salad

Updated: Apr 19, 2020


chicken pesto salad homemade recipe vegetables

Hi everyone. I hope you all are having a great weekend. Nothing super exciting happened this week. Nothing major to report on my scalp. She is behaving for the most part, although as you know, her and I tend to ignore one another from time to time. I know the weekend is supposed to be a time to recharge and I do try my best to stay in bed for as long as possible. I like to binge watch YouTube videos and Columbo reruns…in case some of you have no clue who Columbo is, I’m including a link https://en.wikipedia.org/wiki/Columbo

(he is my favorite tv detective and I’m still waiting for his box series set to appear in my Christmas stocking just saying). Sorry I digress. So how does this relate to chicken pesto salad well it’s the weekend and I still need to prep next week’s lunches, but I don’t wanna to be in the kitchen all day. So, I share this recipe with you as a quick meal prep option. Its two parts but both take little time and you have lunch for the week.


For this salad I encourage you to use fresh veggies…and before heading to the grocery store for ingredients check to see what you have first as pasta salads are a great way to clean out the fridge. I had bell peppers, red onions, baby carrots and found a few baby tomatoes on deck so that’s what I used. For the pasta I used Catelli gluten free penne pasta but use whatever gluten free pasta you have. You can omit meat all together and load up on veggies for this recipe, but I added a chicken breast. I hope you like this, I know my belly did!



Chicken Pesto Salad

Preparation: approximately 20 minutes

Cook time: 30 minutes

Serves: approximately 5 cups

Author: the peckish palate


Ingredients:

Pesto Sauce (full recipe: https://www.thepeckishpalate.ca/post/spinach-and-parsley-pesto


Chicken Breast marinade

1 5-6 oz boneless skinless chicken breast

1 tablespoon of pesto sauce

1/2 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

juice of ½ lemon

salt and pepper to taste


Pasta mixture

2 cups gluten free pasta

1-2 cups of fresh vegetables of choice

2 tablespoons of pesto sauce

1-2 tablespoons olive oil

juice of 1/2 lemon


Directions:

1. Rinse your chicken breast in 2-3 tablespoons of white vinegar or use the juice of 1/2 lemon to ensure your chicken is clean.

2. On clean chicken, combine all ingredients and marinate for 30 minutes or overnight.

3. Over medium heat add a little olive oil to the pan and pan sear your chicken breast 5-7 minutes on each side or until cooked thoroughly. Tip: once you turn the chicken once you can add a little water and cover it and let the chicken cook, that will help to maintain moisture. Let rest until cool and cut into cubes.

4. Cut up your vegetables and set aside.

5. In a pot, bring to a boil your pasta and cook according to the directions on the box. Strain and let cool. Tip: strain and rinse the pasta over cool water to speed up the cooling process so you can handle the pasta faster.

6. In a large bowl combine pasta, chicken, vegetables, pesto sauce, salt and pepper to taste, a splash of fresh lemon juice and 1-2 tablespoons of olive oil mix well. Place in airtight containers for the week.

Enjoy!