Pesto Pasta Chicken Salad
Serves 420 mins prep20 mins cook
A delicious and colorful Pesto Pasta Chicken Salad, featuring cherry tomatoes, asparagus, rotini pasta, and seasoned chicken, all tossed in a vibrant homemade pesto sauce made with fresh basil and pine nuts.
0 servings
What you need
splash avocado oil
pinch pepper
pinch onion powder
tsp kosher salt
splash lemon juice
oz rotini pasta
pinch salt
pinch garlic powder
bunch asparagus
splash olive oil
clove garlic clove
tbsp pine nut
Instructions
1: Cut off the ends of the asparagus and add to a baking sheet lined with foil. 2: Cover asparagus with olive oil and season with salt and pepper. 3: Bake asparagus at 425°F for 13 minutes and then cut it into thirds. 4: Season chicken with salt, pepper, garlic powder, and onion powder. 5: Cook chicken on medium-high heat until its internal temperature reaches 165°F. 6: Slice the cooked chicken into cubes. 7: Toast pine nuts in a small pan over medium heat. 8: In an immersion blender or food processor, add basil leaves, olive oil, Parmesan cheese, pine nuts, garlic cloves, salt, pepper, and lemon juice. Mix until well combined. 9: In a bowl, combine all ingredients, drizzle with pesto sauce, mix well, and top with Parmesan cheese.View original recipe