Chicken Pesto Salad

Caesar pasta salad mix and refrigerated pesto hurry along the preparation of a pretty salad.

Chicken Pesto Salad

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour 15 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 710
  • 43g
    (Saturated Fat 8g, Trans Fat 0g)
  • 70mg
  • 1220mg
  • 49g
    (Dietary Fiber 4g, Sugars 6g)
  • 32g
  • Percent Daily Value*
  • 25%
  • 30%
  • 25%
  • 25%
  • Exchanges
  • 6 1/2
  • 3
  • 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Follow High Altitude directions on package.

  • Tip

    This recipe can be made with leftover chicken, making it great for a quick supper.

Ingredients

  • 1  box (7.25 oz) Betty Crocker® Suddenly Pasta Salad® Caesar pasta salad mix
  • 1/4  cup cold water
  • 3  tablespoons vegetable oil
  • 2  cups cut-up cooked chicken
  • 2  cups shredded romaine lettuce
  • 2  tablespoons sliced green onions
  • 1  medium tomato, chopped (3/4 cup)
  • 1  can (8 oz) sliced water chestnuts, drained
  • 1  container (7 oz) refrigerated basil pesto

Directions

  1. 1Make pasta salad as directed on package, using water and oil. Stir in remaining ingredients.
  2. 2Cover and refrigerate at least 1 hour.

Categories: Course, Salads, Ingredient, Chicken, Chicken - Whole & Cut Up, Pasta

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