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| + | 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. | ||