Arugula and Walnut Pesto Grilled Drumsticks with Tomato Salad
This dish starts with the recipe for basic Grilled Chicken Drumsticks with Pesto adding arugula to make a peppery pesto that adds a little extra during grilling. And, when mixed with red wine vinegar, it creates a tangy dressing for the tomato salad that’s served on the side.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: Makes 3 cups salad, approx. 6 drumsticks
Ingredients
PESTO
2 cups
(packed)
fresh basil leaves
3 cloves
garlic
1/2 cup
grated Parmesan cheese
1 tablespoon
fresh lemon juice
1 teaspoon
salt
1/4 teaspoon
pepper
1/2 cup
walnuts
1 cup
(packed)
arugula
1 cup
extra virgin olive oil
CHICKEN
1 tablespoon
olive oil
5 to 6
(20 ounces)
Just BARE® Chicken Drumsticks
1/2 teaspoon
coarse salt
1/4 teaspoon
pepper
SALAD
4
ripe tomatoes, cut into wedges
1 tablespoon
red wine vinegar
Directions
- Combine all pesto ingredients except 1 cup olive oil in food processor. Finely chop, gradually add oil and set aside.
- Prepare the grill.
- Coat drumsticks with 1 tablespoon olive oil; add salt and pepper. Grill over medium hot coals for 15 to 20 minutes, turning occasionally. Brush drumsticks with ¼ cup of pesto; cook for 5 to 10 minutes longer or until chicken is no longer pink.
- Toss tomatoes with ½ cup of Arugula Walnut Pesto and red wine vinegar. Serve salad with the grilled drumsticks and the remaining pesto.