Pesto chicken salad
Delight your taste buds with a flavorful Pesto Chicken Salad. Juicy chicken, fresh greens, and zesty pesto dressing create a mouthwatering culinary experience. Perfect for a light and satisfying meal!
Ingredients:
- 340g casarecce or other short pasta
- 340g sugar snap peas, halved
- ¼ cup plus 1 Tbsp. olive oil, divided
- 2 teaspoons finely chopped shallot (from 1 shallot)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
- 1 teaspoon kosher salt, plus more for water
- ½ teaspoon freshly ground black pepper
- ½ cup loosely packed fresh mint leaves, torn
- ¼ cup thinly sliced radishes
- 30g ricotta salata cheese, grated (about ¼ cup)
Instructions:
- Start by heating a large saucepan filled with water and a generous amount of salt until it boils. Then, add the pasta and cook it for 9 minutes, making sure to stir occasionally. After that, toss in the snap peas and let them cook without stirring until the pasta is cooked but still firm to the bite, and the peas are tender-crisp, which should take around 2 minutes. Once done, drain the water and place the pasta and peas back into the pan. Drizzle 1 tablespoon of oil over them and mix well until coated. Allow it to cool for 5 minutes.
- While the pasta is cooking, whisk together shallot, mustard, honey, lemon zest, lemon juice, salt, and pepper in a large bowl. Slowly drizzle in the remaining ¼ cup of oil while whisking continuously until the mixture is smooth and well combined.
- Add the cooked pasta and peas to the bowl with the shallot dressing and mix everything together. Then, fold in the mint and radishes before sprinkling cheese on top before serving.
Summary:
- Calories: 2784 kcal
- Fat: 237 g
- Protein: 139 g
- Carbs: 18 g
- Potassium: 1810 mg
- Magnesium: 202 mg