Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes Recipe
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Directions:
- Coat the chicken breast with olive oil and season with salt and pepper.
- Arrange on grill and cook until cooked through.
- Remove chicken breast from grill and set aside to cool.
- When cool enough to handle, thinly slice the breasts.
- Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
- Mix well to combine, season to taste with salt and pepper.
- Serve or store covered in fridge for up to a day.
- For the pesto.
- Combine basil, garlic, pine nuts and salt in a blender or food processor.
- Process until pureed.
- Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
- Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.5 Kcal (1421 kJ) | ||
| Calories from fat | 209.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.26g | 36% | |
|---|---|---|---|
| Cholesterol | 67.96mg | 23% | |
| Sodium | 582.5mg | 24% | |
| Potassium | 633.43mg | 13% | |
| Total Carbs | 11.28g | 4% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 25.76g | 52% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 183.94 Kcal (770 kJ) | ||
| Calories from fat | 113.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 36% | |
|---|---|---|---|
| Cholesterol | 36.82mg | 23% | |
| Sodium | 315.6mg | 24% | |
| Potassium | 343.2mg | 13% | |
| Total Carbs | 6.11g | 4% | |
| Sugars | 1.14g | 8% | |
| Dietary Fiber | 0.94g | 7% | |
| Protein | 13.96g | 52% | |
| Vitamin C | 2.1mg | 7% | |
| Iron | 0.8mg | 8% | |
| Calcium | 24.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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