Chicken and Cantaloupe Pasta Salad

  • Yield servings


1 small red onion, thinly sliced and separated into rings
-- Juice of one lime
4 cups fresh arugula
2 cups fresh basil
1 whole grilled chicken
1/2 -- cantaloupe, seeded, peeled and cut into bite size cubes
8 ounces whole wheat blend rotini pasta, cooked according to package directions
1/2 cup pesto from your favorite store
1/2 cup kalamata olives, without pits
1/2 cup coarsely chopped toasted hazelnuts
1/2 cup coarsely grated parmesan cheese


Place onion slices into shallow dish and mix with lime juice. Let marinate while preparing other ingredients. In a large bowl combine arugula and basil. Remove skin from chicken. Remove chicken from bones; cut meat into bite-size pieces. Add chicken pieces, cantaloupe and pasta to salad greens. Pour over pesto sauce and toss well.
Top with marinated onion rings, olives, hazelnuts and parmesan cheese.
6 servings.



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