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Pesto Vegetable Salad With Chicken

Author/Submitted by:
Servings: 4
Categories: Chicken / Haven't Tried / Low-Carb / Salad Dressings / Salads / Side Dish / Vegetables


---Vegetables and chicken---
4  cups  asparagus, cut in 2-inch pieces
2  teaspoons  olive oil
12  ounces  skinless boneless chicken breast halves, cut into 1-inch squares

---Creamy Pesto Dressing---
2  tablespoons  pesto sauce
2  tablespoons  plain yogurt
2  tablespoons  red wine vinegar
1/4  teaspoon  coarsely ground pepper, or to taste

---To complete the recipe---
8    lettuce leaves
1/2    red bell pepper, chopped
    freshly ground pepper, for garnish
    grated fresh Parmesan cheese, for garnish

1. Put the asparagus in a large microwave-proof dish; add about 1/4 cup water. Cover and microwave on high for about 5 minutes, or until the asparagus is crisp-tender. Drain well; cover to keep warm. (If you prefer, cook the asparagus pieces in a stovetop steamer.)

2. Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through. Remove from the heat and set aside; cover to keep warm.

3. Stir together the dressing ingredients in a small mixing bowl. Taste and adjust the seasoning.

4. Place a bed of lettuce on four salad plates.

5. Toss together the asparagus, chicken, and red pepper in a large bowl. Add the dressing; toss again. Mound the warm salad on the lettuce.

Advance Preparation: This dressing will keep for 2 days in a tightly closed container in the refrigerator. If it thickens after standing, thin with milk or water. The prepared salad can be covered, refrigerated for up to 1 day. Serve chilled or at room temperature.

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