Easy Chicken Pesto Salad

  • 8 boneless, skinless chicken pieces
  • 1 box of Spiral (or any other bite sized) Pasta
  • 1 1/2 cups shredded Parmigiana Reggiano Cheese
  • 2 cups halved seedless red grapes
  • 1 cup Red Wine Vinegar
  • 3 large cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup Extra Virgin Olive oil
  • 5 Basil leaves
  • 2 tbsp Cooking With Greens Go To Blend
  • 1 tbsp Cooking With Greens Italian Blend
  • Olive oil

Place halved grapes and red wine vinegar in a bowl to lightly pickle. Prepare pasta and drain. Drizzle chicken pieces with olive oil and coat both sides with No Salt Italian Blend and 1 1/2 tbsps Go To Blend. Cook on Medium high heat until browned on both sides. Remove from heat and let set aside. In a Mortal and Pestle, grind garlic, then pine nuts, Basil leaves and a squirt of olive oil. Add in 1/2 tbsp Go To Blend and 1/4 cup parmigiana cheese. Cut chicken in to strips and Add all ingredients in a bowl and toss. Add in remaining red wine vinegar used to pickle grapes. Toss in Arugala. Drizzle with olive oil. Serve topped with parmigiana reggiano cheese and pine nuts.

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...