Home Pasta, Grains & Pulses Pesto chicken salad

Pesto chicken salad

by Christina Julia

Pesto chicken salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 450g/1lb dried spiral pasta such as fusilli
  • 125ml/4fl oz olive oil
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons chopped fresh basil leaves
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 900g/2lb skinless chicken thigh fillet, cubed
  • 125ml/4fl oz red wine
  • 1 tomato, diced
  • 2 small carrots, chopped
  • salt and freshly ground black pepper


  • Cook the pasta in lightly salted
    boiling water until al dente. Drain,
    retaining a little of the cooking
    water to keep moist. Cool while
    you make the rest of the salad.
  • To make the dressing, mix the olive
    oil, pine nuts, basil, onion and
    garlic in a bowl. Season with salt
    and pepper. Refrigerate while you
    cook the chicken.
  • Simmer the chicken cubes over a
    medium-high heat with 1 teaspoon
    salt and the red wine, stirring
    constantly, for about 10 minutes.
    When done, drain off the liquid.
  • Toss together the chicken, dressing,
    tomato, carrots and pasta to serve.

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