Skip to main content

Healthy Pesto and Chicken Salad

If you've been a little burned out by all the prepared meals I've been sharing here, you're in for a treat with today's Healthy Pesto and Chicken Salad recipe from Morgan of Morganize with Me.  She's a girl after my own heart with a passion for health, exercise, organizing, and of course, her family (they have three adorable youngsters) and are currently living abroad.  That she lists "Target, pedicures, books you can't put down, and happy tears" as some of her favorite things makes me adore her even more.  I hope you like this healthy pesto and chicken salad.  I told Morgan I've never made pesto before, but this makes me want to give it a go!  And chicken for added protein? Perfect!

________________

I'm really thrilled to be here today and to share a yummy recipe with you! I'm also so happy that spring time is here. The fact that I am able to start wearing my flip-flops again just makes me giddy. Do you know what also makes me giddy? Being able to just toss a salad on the table for dinner. Especially if it falls into the category of being a "one dish" salad. (Meaning I don't have to make other sides.) This Healthy Pesto and Chicken Salad is the perfect example of a "one dish" salad. It is packed with protein and veggies and topped off with a homemade pesto dressing.

  Pesto Salad

This simple salad is a recipe that you can whip up ahead of time and have waiting for you when you roll in at the end of the day. (Just keep the lettuce and pesto dressing separate from the pasta mixture. Then toss and serve together when you are ready for meal time.)  

Healthy Pesto & Chicken Salad

Serves up to eight salad lovers.

Pesto

  • 2 cups basil leaves
  • 1 cup parsley leaves
  • 6 tablespoons chopped walnuts (toasted)
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 2 garlic cloves
Combine all of the pesto ingredients in a food processor; pulse 5-6 times or until finely minced. Set aside.

DSC_0531

Pasta

  • 4 cups cubed cooked skinless, boneless chicken breast
  • 3 cups uncooked bow tie pasta
  • 2 cups quartered cherry tomatoes
  • 4 tablespoons chopped pitted kalamata olives
  • 8-12 curly leaf lettuce leaves
DSC_0525

Cook pasta according to package instructions, drain and rinse with cold water.

DSC_0536

Combine (cooled) pasta, chicken, tomatoes, and olives in a large bowl. Add pesto to pasta mixture, tossing gently to coat.

DSC_0540

 Then place 1-2 lettuce leaves on each plate and top each serving with pasta mixture.


Toss this delicious salad on the table and you can say; "Dinner is done!"

Pesto Salad

Also if you prefer gluten-free just omit the pasta and replace with a gluten-free pasta, such as a quinoa. And if your kids aren't interested in the lettuce - just serve them the pasta portion.
Are you a fan of salad like me? How about flip-flops?

Enjoy your spring!

Headshot-CircleMorgan is the energetic and motivated, but also realistic girl, behind Morganize with Me. She specializes in Personal Organizing and Personal Training. Her mission is to share tried and true techniques that she hopes will encourage her readers and clients as they focus on their health and homes. She believes in simplifying, prioritizing, and measuring progress one day at a time.

Keep in touch with Morgan here:

Comments

Post a Comment

Popular posts from this blog

Asian Salmon

Like anyone, I get bored of eating the same meals all the time and look for ways to add flavor to meals, while still keeping them healthy.  Right now, I'm hooked on this Asian Salmon dish that I've made several times now.  If you try it, please let me know what you think.  The recipe below is for one meal, so make more marinade if you're feeding your whole family.   Read more »
Post a Comment
Read more

Healthy Afternoon Snack -Yoplait Greek 100 Yogurt

Hi friends!  I'm definitely back in the workout/eat healthy grind, training with my trainer 3 times a week and doing 30 minutes of cardio 4 times a week.  It feels good to be back to it and I'm already noticing my jeans fitting better again, but being back on my meal plan where I eat every 3-4 hours is where I feel the most benefit.  If you're like a lot of women, you might actually skip meals (and I'm guilty of that too!) but eating consistently throughout the day keeps my energy level constant and there's no energy dip mid-afternoon. If I'm in a pinch and can't eat a whole meal (or I'm just not hungry enough) around 3:00 p.m. (the time I'm typically heading out the door to pick up my son from school), I'll grab a Greek yogurt because it's delicious, low calorie, and full of protein.   I was asked by Yoplait to try their  Yoplait Greek 100 Yogurt , and since it's something I eat anyway, was happy to try their brand and flavors.  I didn&
Post a Comment
Read more

40-Day Fat Loss Challenge (Day 14 Update)

It's time to check in and update my progress for the 40-Day Fat Loss Challenge I entered at my gym.  For my body fat percentage, I'll use my trainer's caliper measure since I won't have access to the machine until the 40 days is up.  The machine measured about the same as my trainer anyway.  My goal is to lose at least 1% body fat each week so that at the end of the 40 days (nearly 6 weeks), I'll have gone from 24% down to 17%.  I'm on track for that now, but would love to get closer to 15%.   PROGRESS Day 1:  24% body fat (112.4 pounds) Day 7:  22.4% body fat (110 pounds)  Day 14: 21% body fat (109.4 pounds)  (These numbers reflect what I weigh when I weigh-in at the gym mid-morning.  My weight below I take first thing in the morning when I wake up, so it's slightly lower.)  Below is a picture of where I'm at as of Day 13.  I didn't take a good "Day 1" picture, so the "start" is from December, but it's a good representation o
Post a Comment
Read more