Pesto Chicken Salad (Pasta Salad Style With No Pasta) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a super healthy salad, chicken, veggies and a yummy pesto dressing. It reminds me of pasta salad because of the dressing but I make it without pasta. You could definitely add it, I'd just increase the dressing slightly if you do. It came from a combination of different recipes. I love substituting greek yogurt for things like mayo, which was part of my idea here. All frozen veggies could be replaced with canned... sometimes I use asparagus instead of grean beans. Also, if you prefer less of a tangy dressing you can add a little splenda/stevia/sweetener of your preference and/or decrease the lemon. Ingredients:
1 lb cooked boneless skinless chicken breast, cut into 1/2-inch cubes |
1/2 cup low-fat greek yogurt |
1 1/2 tablespoons basil pesto |
2 teaspoons lemon juice |
1 green onion, thinly sliced |
1 cup cherry tomatoes, sliced in half |
1 cup frozen green beans, thawed |
1/2 cup frozen peas, thawed |
1 1/2 cups artichoke hearts, drained and quartered (approx 1 16oz can) |
1/4 teaspoon salt (optional) |
1/8 teaspoon ground pepper (optional) |
Directions:
1. Cut pre-cooked chicken into 1 cubes and set aside.
2. Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1 lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
3. In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
4. Mix in all of the vetgetables and chicken. Toss to coat.
5. You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.
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