Creamy pesto chicken salad with greens
Indulge in a flavorful blend of creamy pesto and tender chicken over a bed of fresh greens. A harmonious balance of savory and vibrant flavors.
Ingredients:
- 450g 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
Instructions:
- Add the chicken in a medium saucepan and pour enough water to cover it by 1 inch. Bring it to a boil. Put the lid on, lower the heat and let it simmer gently until it's no longer pink in the center, which takes around 10 to 15 minutes. Move the chicken to a clean cutting board; tear it into small pieces when it's cool enough to touch.
- Mix pesto, mayonnaise, and onion in a medium bowl. Include the chicken and mix it well. Beat oil, vinegar, salt, and pepper in a large bowl. Add greens and tomatoes then mix gently. Distribute the mixed salad onto 4 plates and garnish with the chicken salad.
Summary:
- Calories: 1327 kcal
- Fat: 81 g
- Protein: 113 g
- Carbs: 34 g
- Potassium: 3007 mg
- Magnesium: 208 mg