Garlicky Pasta Chicken Salad

2 hours Prep: 20 minutes Cook: 35 minutes

546 calories per serving view nutrition facts

1 salad suggest servings

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Ingredients

6	heads	garlic	fresh
3/4	cup	olive oil
4	each	rosemary sprigs	optional
1/4	cup	basil	fresh
1	tablespoon	rosemary leaves	fresh, or 1 tsp dried
8	ounces	pasta, corkscrew	cooked and drained
2	cups	chicken	cooked, cut in strips
1/2	cup	scallions, spring or green onions	sliced
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
2/3	cup	walnuts	chopped
1	x	salt and black pepper	to taste
1	x	lettuce	as needed

Directions

Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel.

Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender.

Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.

Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper.

Mix thoroughly. Add more olive oil if needed to moisten salad.

Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving.

Toast walnuts in 375-degree oven for 10 minutes.

Stir into the salad and serve over a mix of crisp, chilled lettuces.

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Nutrition Facts

Serving Size 87g

Amount per Serving

Calories 546 93% of calories from fat

	% Daily Value*
Total Fat 57.0g	87%
Saturated Fat 9.0g	43%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 195mg	8%
Total Carbohydrate 4.0g	1%
Dietary Fiber 2.0g	8%
Sugars 1.0g
Protein 10.0g	20%

Vitamin A	4%		Vitamin C	5%
Calcium	17%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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