Pesto chicken salad
Ingredients
11
Steps
4
Serves
4
Cook Time
10-15 Min
Ingredients
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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.
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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.
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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.
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Toss together the chicken, dressing, tomato, carrots and pasta to serve.