By Alysia Ritschel
Pesto Chicken Salad
4 Servings
🌱1 Leaner
🌱3 Greens
🌱1 Healthy Fat
🌱2.5 Condiments
Updated at: Thu, 17 Aug 2023 05:14:23 GMT
Nutrition balance score
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Ingredients
4 servings
4chicken breasts
raw
½ teaspoonblack pepper
¼ tspsalt
½ cupfresh basil
chopped
2 Tbspgrated parmesan cheese
40pine nuts
1garlic clove
8 cupsgreen leaves
washed and shredded
1 cupcherry tomato
cut in half
1 cupcucumber
diced
2 teaspoonreduced fat feta cheese
½ cupSteakhouse Lite Northern Italian with Basil and Romano Dressing
Instructions
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place chicken breast on the baking sheet, season with salt and pepper and bake 30 minutes. Remove from the oven and let it cool. On a cutting board, dice the chicken breast and transfer into a small bowl. Add enough pesto to barely cover chicken and stir well. Set aside. To make pesto, combine all the ingredients for the pesto in a magic bullet or blender. Blend until desired consistency. In the container that the pesto was mixed in, mix the remaining pesto and 1/4 cup more salad dressing. Blend until smoother. Additional water might need to be added to make it pourable. In a large salad bowl, add green leaves, cherry tomatoes, cucumber and chicken. Pour dressing over salad. Top with feta cheese.
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