Italian Pesto Chicken Salad From: “Eating Well” Magazine 6-2016

Ingredients:

  • 1/2 cup nonfat plain Greek yogurt
  • 1/3 cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons pesto
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken or turkey
  • 1 cup packed coarsely chopped arugula or spinach
  • 1/2 cup halved cherry tomatoes
  • 3 tablespoons toasted pine nuts

Preparation:

  1. Combine yogurt, mayonnaise, shallot, pesto,lemon juice,salt and pepper in a large bowl.
  2. Stir in chicken, arugula and tomatoes.Top with pine nuts.
  3. Serve at room temperature or refrigerate till cold. Serves 6.

Per serving: 209 calories; 16 gm fat; 3 gm sat, 5 gm mono, 32 mg cholesterol; 3 gm carbohydrates; 13 gm protein; 1 gm fiber; 358 mg sodium; 217 mg potassium.

recipes/italian_pesto_chicken_salad.txt · Last modified: 2018/02/07 15:28 by mcf
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