Chicken Chopped Salad With Spicy Sundried Tomato Pesto Dressing Recipes

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

SUN-DRIED TOMATO CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees.
• Place chicken in shallow baking dish, add chicken stock & white wine.
• Bake uncovered in preheated oven for 10 minutes.
• Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
• Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
• When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
• Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
• In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
• Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

CHICKEN CHOPPED SALAD WITH SPICY SUNDRIED-TOMATO PESTO DRESSING

Steps:

• 1. Put chicken breast, lightly salted & peppered, into ZipLock Zip n' Steam bag, with a shake or two of olive oil and the chopped onion, shake bag to make sure the chicken and onions are well-coated in the olive oil. Microwave on high 3 minutes, pull out and set aside to cool. 2. Toss veggies and parsley together in mixing bowl and set aside. 3. In smaller mixing bowl whisk together dressing ingredients, adjusting to desired taste & consistency. 4. Cut the steamed chicken breast into 1/2" dice, and add (with the onions) to the veggies, and toss. 5. Fold in dressing until everything is evenly coated (I like to add it in thirds so that I don't overdress,) and then toss in the almonds and the grated Parmesan. 6. Enjoy! (I occasionally like to serve it on a bed of chopped romaine, but it's great plain too, if you're in a hurry.)

ITALIAN CHOPPED SALAD WITH CHICKEN

Steps:

• In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Steps:

• Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
• Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
• Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
• Toss rocket gently into couscous.
• To Serve: place couscous on a plate top with sliced pesto chicken.