Mediterranean Salad with Pesto Vinaigrette
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  1. 2 cans great northern beans, rinsed and drained
  2. 1 bunch asparagus, cut into bite sized pieces
  3. 1 cup grape tomatoes, halved
  4. ½ cup kalamata olives, quartered
  5. 2 large chicken breasts, thinly sliced into 2 inch pieces
  6. 2 tablespoons horseradish
  7. 2 tablespoons honey
  8. 2 tablespoons mustard
Pesto Vinaigrette Ingredients
  1. 1 cup fresh basil
  2. 1 teaspoon minced garlic
  3. 2 tablespoons pine nuts
  4. ½ cup olive oil
  5. ¼ cup white wine vinegar
  1. Bring a pot of water to a boil for the asparagus. While the water is heating, marinate chicken breasts in horseradish, honey and mustard.
  2. Put all pesto ingredients, excluding the vinegar into a food processor. Pulse until coarsely pureed. Transfer to a bowl and whisk in vinegar.
  3. Once water is boiling, add asparagus for 4 minutes. Drain and immediately place into an ice water bath to blanch.
  4. Cook chicken in a skillet, heat beans in a separate skillet.
  5. Toss everything together in a large salad bowl. Reserve some pesto to use as a garnish with pine nuts.