Chicken Pesto Pasta Salad
We love salads in our house, and one thing for sure they are never just an accompaniment to something else, they are the something else! And, Chicken Pesto Pasta Salad is more than just a salad, it is a meal.
Perfect for a quick lunch, a picnic, or a light dinner, this dish brings together the vibrant flavors of fresh basil, tender chicken, and al dente pasta in a harmonious blend that’s sure to please any palate. The creamy pesto sauce, rich with pine nuts and the added zip of pumkin seeds, adds texture to every bite. The juicy, pan-fried chicken adds a satisfying protein punch, whilst avocado, roquette [baby arugula] and feta cheese bring a refreshing brightness to the salad.
This Chicken Pesto Pasta Salad is so versatile; it can become vegetarian by removing the chicken and can even become vegan by then removing the egg and replacing the cheese with a vegan feta, this salad will be a delight no matter how it is prepared. This is a Superfoods salad, and my favourite ingredients in this salad are the pine nuts and pumpkin seeds, not only do they add a nice crunch but the health benefits of eating seeds are extensive! All of the ingredients in this salad combine to create a balanced and filling meal that will go down a treat with even the fussiest of eaters.
Enjoy this salad with a cold glass of your favourite white wine or rosé and you have a perfect summer meal!
Bon appetit!
Pesto Pasta Salad with Pan Fried Chicken Breast
An easy, versatile pasta salad which can be either vegetarian or vegan. It's a great and filling lunch!!
Equipment
- 1 Electronic digital scales
- 1 Medium sized, heavy bottomed fry pan
Ingredients
Salad
- 2 Skinless Chicken Breast approx 110 - 130g each [4- 4 1/2 ounces]
- 175 grams Uncooked Macaroni [3/4 cup]
- 2 large Free Range Eggs
- 70 grams Spring Onion [ 1/3 cup ] 2-3 large
- 70 grams Fresh or Frozen Peas [ 1/3 cup ]
- 100 grams Feta Cheese [ 1/2 cup, shy ] crumbled
- 20 grams Pine Nuts handful
- 30 grams Pumpkin Seeds handful
- 1 Avocado
- Salt & White Pepper to taste
- Roquette Leaves, or Mixed Leaves baby arugula or Mixed leaves
- Fresh basil leaves for garnish optional
For the Dressing
- 2 Tablespoons Pesto Sauce Note 1
- 4 Tablespoons Cooking water from the macaroni
- 2 Tablespoons Olive Oil
Instructions
- Gather and weigh your ingredients
- Pour the 2 Tablespoons of Pesto & the 2 Tablespoons of Olive oil in a medium bowl and set aside.
- Set a medium saucepan of water on medium high heat and bring to the boil. Add the dried macaroni and cook according to packet instructions. Before you drain the pasta, remove 4 Tablespoons of the cooking liquid and pour into the bowl with the pesto and olive oil. Drain and refresh the cooked pasta. Drizzle a bit of olive oil into the pasta if you are not quite ready to dress the salad.
- Brush the Chicken Breasts on both sides with some Pesto Sauce. Sautee over medium heat until cooked through (approx 12-15 minutes) Remove from the pan and set aside. When cool enough to handle, slice into approx 1 cm pieces
- Meanwhile, boil the eggs over a gently rolling pan of water for 12 minutes. Remove from the water, refresh and peel; cut into quarters
- Using a small, dry fry pan over medium high heat, toast the pine nuts - shaking the pan constantly until golden - about 3 minutes. Tip into a container to cool, and repeat with the pumpkin seeds - sometimes the seeds will "pop"; don't worry about it and continue to cook until golden. Remove from the heat and cool
- If you are using fresh peas, flash them for a few minutes in boiling water, drain and refresh. If using frozen peas, they don't require any prep.
- Mince the spring onions.
- Whisk the dressing, add the pasta, peas, spring onion, and 2/3 of the crumbled feta cheese. Add salt and white pepper to taste and gently mix together.
To assemble
- Slice the avocado. Place some leaves on your serving plate and add a spoonful or two of the pasta salad. Layer up and add some more leaves and top with the sliced chicken breast. Arrange the avocado wedges and eggs, add the extra feta cheese and toss in the toasted seeds. Garnish with fresh basil leaves [Note 2]
Notes
Note 1. Keeping a jar of pesto sauce in the fridge is a great idea for last minute meals.
Note 2. Chiffonade
Vegetarian Option: Remove the chicken breast - for an extra bit of protein, add about 100 grams [ about 1/2 cup] of cooked and drained cannellini beans
Vegan Option: Remove the chicken breasts, boiled egg and the feta cheese. Replace with vegan feta cheese (there are some very good options available) and replace the chicken breasts with about 100 grams [ 1/2 cup] of cooked and drained cannellini beans. Add extra avocado and toasted seeds.
