This shows you the differences between two versions of the page.
— |
recipes:italian_pesto_chicken_salad [2018/02/07 15:28] (current) mcf created |
||
---|---|---|---|
Line 1: | Line 1: | ||
+ | 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: | ||
+ | - Combine yogurt, mayonnaise, shallot, pesto,lemon juice,salt and pepper in a large bowl. | ||
+ | - Stir in chicken, arugula and tomatoes.Top with pine nuts. | ||
+ | - 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. |