Spring Chicken Pesto Spinach Salad
This recipe was submitted by Kimberly Ryland of Palm Springs. Thank you, Kimberly!
Kimberly had this fun fact about the Spring Chicken Pesto Spinach Salad recipe to share:
This beautiful pasta salad can be made without the chicken for a nice vegetarian main dish..
16 oz. box farfalle pasta
10 oz. container refrigerated pesto
2 cups frozen cut leaf spinach, thawed and drained
2 Tbsp. lemon juice
1 cup mayonnaise
1 cup plain yogurt
1/4 cup milk
16 oz. pkg. frozen baby peas
1 (12 oz.) can white meat chicken, drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped 1 pint grape tomatoes 1 cup cashew halves Cook pasta according to package directions and drain. Meanwhile, in food processor, combine pesto, thawed spinach and lemon juice. Process until blended. In large bowl, combine pesto mixture, mayonnaise, plain yogurt and milk and whisk until combined. Stir in chicken, bell peppers, and grape tomatoes. Pour peas on top. Add hot cooked drained pasta and cashews and stir to combine (the hot pasta will thaw the peas). Refrigerate at least 2 hours before serving, stirring once.
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