CHICKEN AND PASTA SALAD WITH PESTO MAYONNAISE

Chicken tossed with pasta and a pesto dressing is an appetizing main-course salad
for a summer potluck. Prepare this several hours ahead to allow the flavors to mel-
low. Make the pesto in the summer, when basil is in season, and freeze some for
winter use.

6 ounces (2¹/2 cups) rotini, cooked according to package directions, drained
2 teaspoons vegetable oil
2 cups cubed cooked chicken breast
2 celery stalks, chopped
¹/4 cup chopped green onions including some tender green tops Pesto Mayon-
naise (recipe follows)
2 hard-cooked eggs, quartered

Add the chicken, celery, and
onions and stir gently to combine. Cover and refrigerate several hours. Toss with
the dressing 30 minutes before serving. Garnish with the eggs.
Makes 6 servings

PESTO MAYONNAISE
¹/2 cup mayonnaise
3 tablespoons Basil Pesto or purchased pesto
1 tablespoon fresh lemon juice
¹/4 teaspoon salt

Cover and refrigerate until ready to
use.

Makes about ²/3 cup

BASIL PESTO
2 cups firmly packed fresh basil leaves, washed and dried
2 sprigs fresh parsley
2 garlic cloves, coarsely chopped
¹/4 cup chopped walnuts or pine nuts

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