Description
A vibrant and nutrient-dense meal perfect for busy weeknights or summer gatherings. Tender grilled chicken breast, al dente rotini pasta, and fresh baby spinach are tossed in a fragrant, garlicky basil pesto. With the addition of sweet cherry tomatoes and toasted pine nuts, this chilled salad offers a satisfying balance of texture and flavor, making it a versatile staple for any home cook.
Ingredients
2 lbs boneless, skinless chicken breast, cubed
1 lb rotini pasta (or gluten-free alternative)
1 cup basil pesto (cheese-free)
2 cups cherry tomatoes, halved
3 cups baby spinach
0.5 cup pine nuts, toasted
Salt and black pepper to taste
Olive oil for cooking
Instructions
Boil a large pot of salted water and cook pasta according to package directions.
Drain the pasta using a colander and rinse under cold water to stop the cooking process.
Season cubed chicken breast with salt and black pepper before heating an oiled skillet.
Sear chicken over medium-high heat until golden brown and cooked through internally to 165 degrees Fahrenheit.
Remove the skillet from the heat and allow the chicken to rest for five minutes.
Combine cooled pasta, cooked chicken, halved tomatoes, and spinach in a large mixing bowl.
Fold the basil pesto into the mixture until every ingredient receives an even coating.
Add toasted pine nuts to the top of the salad immediately before serving.
Notes
Ensure the pasta is thoroughly chilled before adding the greens to prevent wilting. For a nut-free variation, substitute toasted sunflower seeds in place of pine nuts. This salad stores well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: approx 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg