Pesto Chicken Salad with Pickled Grapes and Arugula
Pesto chicken salad with pickled grapes and arugula is the epitome of a refreshing summer dish! The complexity of flavors, textures, and ingredients creates a literal summer barbecue in your mouth!
What’s great about this recipe is that it’s super easy to make! If you’ve got boiling water and cooking chicken then you are already ahead of the game! The only components you will need to do for this recipe are pickle grapes for about 10-15 minutes and make pesto sauce using a food processor or mortar and pestle. That’s it.
Speaking of pickling, this meal is considered a six senses nourishing meal as the pickled grapes fit in the probiotics component. The probiotics in unpasteurized red wine vinegar can help to improve the microbiome and our digestive system.
Six Senses Nourish Components:
Non-starchy carbs | arugula, basil
Starchy carbs | pasta, grapes
Fat | Nuts, oil in pesto, cheese
Protein | chicken, nutritional yeast, nuts
Flavor | basil pesto sauce, seasonings on chicken
Probiotics | red wine vinegar, nutritional yeast
Another fun way of looking at this dish is that if you make batched cooked items on your designated batch cook day, ie: pesto, pasta, grilled chicken, and pickled grapes then it’s just a matter of throwing everything together with arugula and the optional toppings when ready to serve!
If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Pesto chicken salad with pickled grapes and arugula is the epitome of a refreshing summer dish! The complexity of flavors, textures, and ingredients creates a literal summer barbecue in your mouth!
Ingredients
1 lb grilled chicken (seasoned Italian/classic)
1 box pasta of choice (GF or grain free preferred)
10-15 red grapes (halved)
Couple handfuls of arugula
½ cup red wine vinegar (to pickle grapes)
Pesto or premade pesto of choice
¼ cup pine nuts
Garnish
Cheese of choice (ie goat, feta, parmigiano reggiano)
Directions
Using a food processor or mortar and pestle, prepare the pesto.
Chop grapes in half and pickle in red wine vinegar for 10-15 minutes.
Season chicken breasts with salt and pepper and your favorite seasonings and cook using your preferred method (oven, pan fry, air fry, instant pot).
Boil pasta and cook until al dente.
In a mixing bowl, mix in some of the green pesto to drained pasta. Chop up the chicken breasts into small chunks. Add the chicken and drained pickled grapes to the mixing bowl.
Finally, add baby arugula, top with toasted pine nuts and cheese.
