Pesto Chicken Salad

with Red Grapes...

Another great summery meal, also good because you can make it earlier and throw it in the fridge so its nice and cold for dinner. (its getting very hot and humid in Iowa...)

for 4

the pasta:
6 oz penne rigate

the pesto:
2 cups firmly packed fresh basil leaves
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
1 tsp minced garlic
1/4 tsp pepper
salt to taste
Parmesan
the dressing:
1/4 cup pesto (see above)
1/4 cup sour cream
1/4 red wine vinegar
1 tsp sugar
salt and pepper to taste

the everything else:
1 large chicken breast
1 cup coarsely shredded carrots
1 cup halved red grapes
2 green onions, chopped
salt and pepper to taste

To make the pesto...
put everything in a food processor (or blender if you dont have one...) and mix until its a coarse puree

To make the rest....
cook the penne in boiling water. Meanwhile wisk together the dressing ingredients in a large bowl (really, a large one)


lightly coat the chicken in olive oil and cook high lightly browning both sides until thoroughly cooked. Cut chicken in to 3/4" strips.


Drained the penne and rinse in cold water. Add penne, chicken, carrot, grapes, and green onion to the dressing and toss until everything is evenly coated.


enjoy, or throw it in the fridge, its great when its cold.


We served fresh squeeze orange juice with this meal.

Grilled Chicken and Spinach Salad

With pomegranate-raspberry vinaigrette.

This is a recipe we pulled and adapted from "The complete 15-min gourmet" and is perfect for a summer day, as Sarah said, its like eating the garden.

for four

the salad:
3 boneless, skinless chicken breasts
olive oil
salt and pepper
8 cups spinach
1 cup fresh raspberries
1/2 red onion, sliced
1/2 cup coarsely chopped walnuts

the vinaigrette:
1 cup pomegranate juice
1/3 cup olive oil
2 tbsp raspberry vinegar
2 tbsp raspberry preserves
1/2 tsp Dijon mustard
salt and pepper to taste.

start the vinaigrette by adding 1 cup pomegranate juice to a sauce pan and reducing for 6 min at a boil. Pour the reduced juice into a small bowl and whisk in the other ingredients. Let cool.
(vinaigrette can last up to 2 weeks in a sealed container in the frig)

brush oil on chicken, sprinkle with salt and pepper, and cook on high heat flipping until golden brown on both sides, lower heat and continue to cook until thoroughly cooked. Set aside.

meanwhile, rinse and toss spinach, raspberries, and onion in bowl.

separate salad into 4 bowls, slice up chicken and fan it over the top. Pour vinaigrette generously over salad, sprinkle with walnuts.