Chicken, Risoni, Spinach & Tomato Salad
Looking for bright flavours in a fresh and filling lunch or dinner? Take this pasta salad along to your next barbecue, or enjoy it as a nutrition-packed meal. Homemade pesto adds loads of flavour, along with zesty dressing and cherry tomatoes.
Ingredients
- 1 cup risoni
- 2 1/2 cups basil leaves
- 1/2 cup parmesan, grated
- 2 tablespoons pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 500 grams chicken tenderloins or breasts, cut into bite sized chunks
- 1/4 cup olive oil
- 1 pinch salt and pepper
- 250 grams cherry tomatoes, halved
- 120 grams baby spinach leaves
- 1/4 cup lemon juice
- 1/3 cup shaved parmesan
- 1 cup risoni
- 2 1/2 cups basil leaves
- 1/2 cup parmesan, grated
- 2 tablespoons pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 500 grams chicken tenderloins or breasts, cut into bite sized chunks
- 1/4 cup olive oil
- 1 pinch salt and pepper
- 250 grams cherry tomatoes, halved
- 120 grams baby spinach leaves
- 1/4 cup lemon juice
- 1/3 cup shaved parmesan
- Step 1 of 6Cook risoni following packet instructions. Drain and cool.
- Step 2 of 6To make the pesto, pulse basil, parmesan and pine nuts in a blender. Slowly add oil and lemon juice and process until smooth.
- Step 3 of 6Preheat a char-grill pan on high. In a bowl, combine chicken and 1 tablespoon of olive oil. Season. Char-grill chicken for 2-3 minutes each side until cooked.
- Step 4 of 6Combine risoni, tomatoes and spinach.
- Step 5 of 6To make the dressing, whisk the remaining olive oil and lemon juice together. Season to taste.
- Step 6 of 6On a serving platter, combine risoni mixture and chicken. Top with shaved parmesan, drizzle with dressing and serve with pesto sauce on the side.
Method
- Step 1 of 6Cook risoni following packet instructions. Drain and cool.
- Step 2 of 6To make the pesto, pulse basil, parmesan and pine nuts in a blender. Slowly add oil and lemon juice and process until smooth.
- Step 3 of 6Preheat a char-grill pan on high. In a bowl, combine chicken and 1 tablespoon of olive oil. Season. Char-grill chicken for 2-3 minutes each side until cooked.
- Step 4 of 6Combine risoni, tomatoes and spinach.
- Step 5 of 6To make the dressing, whisk the remaining olive oil and lemon juice together. Season to taste.
- Step 6 of 6On a serving platter, combine risoni mixture and chicken. Top with shaved parmesan, drizzle with dressing and serve with pesto sauce on the side.
Nutrition per serving
3080 Kilojoules
Protein44 grams
Fat45 grams
Carbs38 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Cook risoni following packet instructions. Drain and cool.
- Step 2 of 6To make the pesto, pulse basil, parmesan and pine nuts in a blender. Slowly add oil and lemon juice and process until smooth.
- Step 3 of 6Preheat a char-grill pan on high. In a bowl, combine chicken and 1 tablespoon of olive oil. Season. Char-grill chicken for 2-3 minutes each side until cooked.
- Step 4 of 6Combine risoni, tomatoes and spinach.
- Step 5 of 6To make the dressing, whisk the remaining olive oil and lemon juice together. Season to taste.
- Step 6 of 6On a serving platter, combine risoni mixture and chicken. Top with shaved parmesan, drizzle with dressing and serve with pesto sauce on the side.