1 Free Article Remaining (through 11/26/21)

Pesto-packed chicken and creamy sun-dried tomatoes pair to create a vibrant and indulgent salad that will keep you satisfied! The toasted pine nuts, golden raisins and kalamata olives add color and nutrients to this tasty dish.


  • 2 cups packed, fresh basil
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup macadamia nuts
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • Sea salt & black pepper, to taste


  • 1-1/2 cups firmly packed arugula leaves, stems removed
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1/4 cup fresh tomatoes, halved
  • 1/4 cup pine nuts, toasted
  • 1/4 cup golden raisins
  • 1/4 cup kalamata olives, pitted and sliced
  • 1 lb chicken breasts, cooked and cubed


  1. Place all of the pesto ingredients in a food processor and purée until smooth.
  2. In a medium bowl toss together the arugula, sun-dried tomatoes, tomatoes, toasted pine nuts, raisins and olives.
  3. In a separate medium bowl combine the cubed chicken and pesto. Stir until the chicken is fully coated.
  4. To serve, place the arugula salad on serving plates and then top each with a scoop of the pesto chicken.