The name sounds fancy huh?
I had some leftover pine nuts from making the Healthy Bachelorette Pesto a couple of weeks ago, and thought it would make a great addition to this Italian flavored salad!
Check out how you can make this bomb.com salad yourself, even if you are strapped for time.
Goat cheese, Pine Nut and Sundried Tomato Salad with Grilled Chicken
- 2 cups organic girl spinach and arugula
- 3 oz grilled chicken, chopped
- 1 ounce goat cheese, crumbled
- 0.5oz sun-dried tomatoes
- 1 teaspoon pine nuts
- Chop the grilled chicken into bite sized pieces.
- Place spinach and arugula mix into a large Tupperware container.
- Top your salad with the chicken, crumbled goat cheese, sun-dried tomatoes and pine nuts.
- Before serving, top with your favorite vinaigrette dressing (I used my favorite Balsamic Vinaigrette)
Anddd BAM your Friday just got better. See ya later Food Truck dude.
Happy #HumpDay !
Check out this recipe made from my leftover spiralized zucchini and Healthy Bachelorette Pesto. Super easy to put together, and makes for a way more exciting lunch than say, a turkey sandwich.
This dish is perfect for our Bachelorettes following a low-carb diet, or those that are like me and are carb challenged (thanks genetics).
Pesto Zucchini Noodles with Grilled Chicken and Tomato
- Spiralize the zucchini using a spiralizer . Place into a microwavable bowl or steamer, add a small amount of water and steam for 2-3 minutes on high.
- While the zucchini is cooking, chop the tomato and grilled chicken.
- Heat a medium sized frying pan to medium-low heat. Add the in the steamed zucchini, tomato, grilled chicken and pesto. Toss together for about 5 minutes, until sauce is evenly distributed and the chicken is warmed.
- Pack up your lunch in a microwaveable container and top with some Parmesan cheese (optional).
Nutrition Facts: 356 calories, 3g saturated fat, 11g total carb, 4g fiber and 370mg sodium.
There you have it! You are guaranteed to have the best smelling lunch during your boring lunch and learn. #Winning
Happy lunching Healthy Bachelorettes!!
Holy basil! As previously stated, I have A LOT of basil going on right now. It’s end of the season, and I needed to use it all up! This was actually my first time ever making homemade pesto, and I would most definitely make it again. For some reason I thought pine nuts were crazy expensive? Relative to walnuts or almonds they are expensive, but I got 6oz at Publix for only $6! Definitely reasonable for how flavorful they are. For this recipe I roasted the pine nuts, and when you cook with the pesto you smell their amazing nutty flavor. SO GOOD! Already we have used the pesto on sandwiches, pizzas, with eggs and with zucchini noodles (below).
If you are also experiencing a basil take over, definitely try this recipe!
Healthy Bachelorette Pesto
- 4 cups basil leaves
- 1/2 cup pine nuts
- 4 cloves garlic
- 1 cup high quality olive oil
- 1/2 cup shredded Parmesan cheese
- Juice of 1 lemon
- Pepper, to taste
- Roast the pine nuts by placing them in a conventional or toaster oven on a tray or aluminum foil on 350 degrees for 10 minutes. Stir half way through.
- In a food processor, combine the basil and pine nuts. Pulse the processor until finely chopped (see below).
- While the food processor is running on low speed, add in the lemon juice and olive oil. Continue to run food processor until well combined.
- Transfer the pesto into a separate bowl, and stir in the shredded Parmesan cheese and pepper.
Traditionally, pesto recipes feature grated Parmesan cheese. While it does look a bit different, I really enjoyed how the shredded cheese melted when you cooked with it.
Last night, my good friend and old roommate Nicole came over for dinner with her awesome Spiralizer – which is totally going to be the next addition to my kitchen! We spiralized (yes that is a verb) fresh zucchini from the farmers market, then steamed it and finished it off in a large frying pan with tomatoes and the pesto. It was so easy and so good!
What should we spiralize next?!