Pesto Pasta Salad with Grilled Chicken Breasts
I love using a bit of Greek yogurt to ‘stretch’ the pesto sauce. It makes it a bit creamy, also.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
Scale
- 2 chicken breasts, boneless, skinless (12oz, 360gr) total weight
- Marinade:
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 tsp dried basil
- 3oz (100gr) cherry tomatoes, cut in half
- 3oz (100gr) feta cheese, crumbled
- 3oz (100gr) Greek or Kalamata olives, pitted, cut in half
- 2 tbs fresh snipped chives
- 1 1/4 cups (4oz, 120gr) pasta, (penne)
- 2 tbs Greek or plain yogurt
- 4 tbs pesto
- 1 tbs salad olive oil
Instructions
- Cook pasta according to package instructions.
- Mix Worcestershire, vinegar, basil and oil in a small bowl.
- Pour over chicken and allow to marinate a few minutes.
- Cook chicken on barbecue grill 7 – 10 minutes per side, or until done.
- When done, remove and slice
- In pasta bowl, mix pesto, oil and yogurt.
- When pasta is done drain, rinse lightly with cool water, drain and add to pesto in bowl.
- Toss to coat. Add sliced chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.
Notes
You could quickly sauté the chicken in a skillet for the same amount of time. Or get rotisserie chicken.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 869
- Sugar: 6.6 g
- Sodium: 1179.3 mg
- Fat: 46.9 g
- Saturated Fat: 12.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 54.8 g
- Fiber: 4.4 g
- Protein: 56 g
- Cholesterol: 164.3 mg
Keywords: pesto pasta, chicken breasts, pasta salad
