Creamy Pesto Chicken Salad with Greens

Reviews (6) |

This robust red lentil soup features spices typical of Persian cuisine, including turmeric, cumin, and saffron. Pair it with a warm baguette or steamed rice for a satisfying meal.

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

High-Protein, Low-Carb, Lunch, Salad

Nutrition Notes

Chicken Breast: is a lean source of protein, low in fat and calories, and essential for muscle repair and growth. It also provides important vitamins like B6 and niacin, supporting metabolism.
Pesto: is a flavorful, heart-healthy sauce made primarily from basil, olive oil, pine nuts, and Parmesan. It offers healthy fats from olive oil and antioxidants from the herbs.
Mixed Salad Greens: are packed with fiber, vitamins, and minerals while being low in calories. They provide essential nutrients like vitamin K, vitamin C, and folate, which support bone health and immune function.

Ingredients

1 pound boneless, skinless chicken breast, trimmed
¼ cup pesto
¼ cup low-fat mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 5-ounce package mixed salad greens (about 8 cups)
1 pint grape or cherry tomatoes, halved

Directions

Step 1

Place the chicken in a medium saucepan and add enough water to cover it by 1 inch.
Bring to a boil, then cover, reduce the heat to low, and simmer gently for 10 to 15 minutes, until the chicken is no longer pink in the middle.
Transfer the chicken to a clean cutting board and shred it into bite-size pieces once it is cool enough to handle.

Step 2

In a medium bowl, combine the pesto, mayonnaise, and onion.
Add the shredded chicken and toss to coat it evenly with the mixture.

Step 3

In a large bowl, whisk together the oil, vinegar, salt, and pepper.
Add the greens and tomatoes, and toss to coat them thoroughly with the dressing.