Servings: 4 (Serving Size 2 cups greens & 1/2 cup chicken salad) | Total time: 30 mins
Nutritional information: (average serve ½ cup)
- Calories: 324
- Protein: 27g
- Carbs: 9g | Sugars: 3g
- Fat total: 20g | Saturated Fat: 4g
Ingredients:
- 1 pound (453g) 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 (28g) package mixed salad greens (about 8 cups)
- 1 pint grape or cherry tomatoes, halved
Method
Step 1
Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.
Step 2
Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl.
Step 3
Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.