Chicken Pesto Pasta Salad

A light, summery salad packed with flavour and fresh ingredients! Perfect for #mealprep or as a dish to take to a friends for a BBQ lunch.
I was inspired to make this salad when I started growing my own Basil in the garden. Making a big batch of Basil Pesto was a great way to use this beautiful herb and made the perfect dressing for this salad!
This recipe is:
  • Gluten Free
  • Dairy Free
  • Soy Free
  • And could also be Vegan if you replace the Chicken with another protein source like chickpeas or lentils!

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Chicken Pesto Pasta Salad

  • Servings: 3
  • Difficulty: easy
  • Print
Salad ingredients:
  • 300g chicken strips, cooked (to cook the chicken strips I simply put them on a baking tray, seasoned with salt and pepper and cooked for 10-12 minutes)
  • 250g broccoli, steamed
  • 1 zucchini, steamed
  • 10 olives, sliced
  • 12 cherry tomatoes
  • 10 sun-dried tomatoes, chopped (optional)
  • 2 cup of baby spinach, roughly chopped
  • 75g Pasta, uncooked (I used Pulse Red Lentil Pasta as this was Gluten Free)
  • 3 tbsp Basil Pesto (recipe below)
  1. Cook the pasta as per the packet instructions.
  2. Divide all ingredients amongst 3 bowls (or meal prep containers). If making these for meal prep, keep the Basil Pesto separate and add to the salad when ready to eat so the salad remains fresh.
Basil Pesto:
  • 2 cups baby spinach
  • 3 tbsp nutritional yeast
  • 1/2 cup fresh basil leaves
  • 4 tbsp walnuts or pine nuts, toasted
  • 1/4 tsp minced garlic
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp water (more if you want a more ‘saucey’ consistency)
  1. Add all ingredients, except the olive oil and water, to a food processor or blender and blend. Slowly add in the olive oil and water until you reach the desired consistency.
Storage: store in an airtight container in the fridge for 5-7 days.
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Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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