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All I can say about this salad is, “OMG! It was so good!” That, and it’s from The Complete 15-Minute Gourmet by Paulette Mitchell. I’ve blogged about this book before, once when I found it (thanks to a fellow blogger), and once when I tried, and totally botched, her winter squash soup. The recipes from Paulette’s book are full of fresh, real ingredients. Needless to say, I have a very long list of recipes I want to try. And this salad is a keeper.
Pesto Chicken Salad with Red Grapes
Adapted from The 15-Minute Gourmet
Printable Recipe
Ingredients
for the pasta:
- 6 oz penne rigate
- for the dressing:
- 1/4 cup pesto she recommends her pesto, I used store-bought
- 1/4 cup sour cream
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- salt and pepper to taste
for the salad:
- 1 1/2 cups shredded cooked chicken (I used 1 cup)
- 1 cup coarsely shredded carrots I used store-bought matchstick
- 1 cup halved seedless red grapes
- 2 green onions coarsely chopped (I used three, about 1/4-inch sliced)
- salt and pepper to taste
- 8 leaves red leaf lettuce I used cut red lettuce
- freshly ground pepper
- freshly shredded Parmesan cheese
Instructions
- Cook the penne according to the package directions. Drain it well, rinse it with cold water, and drain it well again.
- Meanwhile, whisk together the dressing ingredients in a large bowl.
- Add the penne, chicken, carrots, grapes, and green onions to the dressing. Toss gently until everything is evenly combined.
- Serve the salad with the lettuce, and garnish with the pepper and Parmesan cheese.
I was happy that my salad looked just like the picture in the book, although mine seemed to have more dressing. The dressing was also pretty vinegar-y. My husband thought it was awesome, but I might decrease the amount of vinegar a little the next time I make it.
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