Pesto Chicken Salad With Red Grapes Recipe

Name: Pesto Chicken Salad With Red Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta and Chicken; 1 dash salt; 6 ounces penne rigate (about 2 cups); 12 ounces boneless skinless chicken breast halves; Basil Pesto; 1 cup basil leaves, loosely packed; 1/4 cup pine nuts; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1/4 teaspoon fresh ground pepper; 1/8 teaspoon salt (to taste); Creamy Pesto Dressing; 2 tablespoons basil pesto (recipe above); 2 tablespoons plain yogurt; 2 tablespoons red wine vinegar; 1/4 teaspoon pepper (to taste); To Complete the Recipe; 1 cup carrot, coarsely shredded; 1 cup red seedless grapes (about 6 ounces); 12 leaves red leaf lettuce; Garnish; fresh ground pepper; freshly grated pamesan cheese; 1 sprig fresh basil

Servings: persons

Pasta and Chicken
1 dash salt
6 ounces penne rigate (about 2 cups)
12 ounces boneless skinless chicken breast halves
Basil Pesto
1 cup basil leaves, loosely packed
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt (to taste)
Creamy Pesto Dressing
2 tablespoons basil pesto (recipe above)
2 tablespoons plain yogurt
2 tablespoons red wine vinegar
1/4 teaspoon pepper (to taste)
To Complete the Recipe
1 cup carrot, coarsely shredded
1 cup red seedless grapes (about 6 ounces)
12 leaves red leaf lettuce
Garnish
fresh ground pepper
freshly grated pamesan cheese
1 sprig fresh basil

1
Pasta and Chicken:
2
Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for 10 to 12 minutes, or according to package instructions, until the pasta is al dente. Drain well, rinse with cool water, and drain again.
3
While the pasta is cooking, poach the chicken. Pour water into a medium saute pan, to a level about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Stir in the salt. Bring the water to a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
4
With a slotted spoon, remove the chicken from the skillet. Cut it into 1-inch pieces and place on a plate to cool. Discard the poaching liquid.
5
Basil Pesto:
6
Process all the ingredients in a food processor (or blender) until the mixture is a coarse puree. Taste and adjust the seasoning.
7
The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into a foil-lined custard cup, cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 months. Thaw in the refrigerator or remove from the foil and thaw quickly in the microwave.
8
Creamy Pesto Dressing:
9
Whisk together the dressing ingredients in a small bowl. Taste and adjust seasoning.
10
In a medium bowl toss together the pasta, chicken, carrots and grapes. Add the dressing and toss again. Place lettuce on plate and scoop the chicken mixture on top, and garnish as you wish.
11
The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. (If it thickens after standing, thin with milk or water.) This salad can be made early the day it is to be served; refrigerate and serve later, either chilled or at room temperature.
12
***Variation***.
13
Substitute other pasta shapes, such as rotini or rotelle.
14
Rather than poaching the chicken breasts try grilling them.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Pasta and Chicken, 1 dash salt, 6 ounces penne rigate (about 2 cups), 12 ounces boneless skinless chicken breast halves, and more.

Yes, Pesto Chicken Salad With Red Grapes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pesto Chicken Salad With Red Grapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions