Pesto Chicken Salad Resto Recipe
Pesto Chicken Salad
Pesto chicken salad is made with lean chicken and plenty of veggies. It's a low-calorie meal that's also packed with protein and fiber. To make it even healthier, serve it in lettuce leaves instead of bread. The added sundried tomatoes and pine nuts give the salad plenty of texture, making it a filling and satisfying meal.
And if you're looking to lose weight, this is a great dish to add to your menu. Give it a try tonight, and see for yourself!
2 tbsp Pesto
2 Tablespoon fat-free yogurt
2 Cooked skinless chicken breasts, shredded, or 200g shredded leftover roast chicken
½ Small bunch of basil, picked and torn leaves, plus a few small leaves to serve
½ Cucumber, diced
2 Drained and sliced sundried tomatoes in oil
2 Little Gem lettuces, separated leaves
tbsp Roasted pine nuts
Cover the couscous with 100ml boiling water in a large heatproof bowl. Combine with 1 tbsp pesto, leave for 8 minutes, then cover.
Toss the couscous with a fork, then add the remaining pesto, yogurt, and spices. Combine the chicken, basil, cucumber, and tomatoes in a large bowl.
- Spoon the couscous mixture onto the lettuce leaves with your fingers, or serve as a salad. Before serving, add additional basil and pine nuts.