Pesto Chicken Salad Recipes

PESTO CHICKEN SALAD

Pesto chicken salad image

Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture

Provided by Anna Glover

Time 20m

Number Of Ingredients 9

Ingredients

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts , shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil , leaves picked and torn, plus a few small leaves to serve
½ cucumber , chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces , leaves separated
2 tsp toasted pine nuts

Steps:

Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.

Nutrition Facts : Calories 467 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 0.6 milligram of sodium

PESTO CHICKEN SALAD

Pesto Chicken Salad image

This is a beautiful fresh salad from "Great Fast Recipes" by the Australian Womens' Weekly. You can substitute mixed lettuce leaves or cos lettuce for the rocket. It's a perfect make ahead recipe - you can do most of it hours ahead - prepare the pesto mixture, brush it over the chicken pieces and tomatoes, put the rocket into a serving bowl - and just refrigerate until ready to cook. Goes brilliantly with spiced potato wedges!

Provided by NotQuiteVegetarian

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup basil pesto
2 tablespoons balsamic vinegar
500 g chicken breast fillets
6 medium egg tomatoes (halved)
125 g baby rocket
1 tablespoon olive oil
parmesan cheese, to serve (optional)

Steps:

Combine pesto and vinegar in small bowl.
Place chicken and tomato on large tray; brush half of the pesto mixture over both.
Cook tomato on heated oiled grill plate (or grill or barbecue) until just softened.
Remove from plate.
Cook chicken on same grill plate until browned both sides and cooked through.
Stand 5 minutes; slice thickly.
Place tomato and chicken in large bowl with rocket.
Add oil and remaining pesto mixture; toss gently to combine.
Sprinkle with shaved parmesan cheese to serve (optional).

Nutrition Facts : Calories 214.8, Fat 5.6, SaturatedFat 1, Cholesterol 72.5, Sodium 98.6, Carbohydrate 10.2, Fiber 4.6, Sugar 4.3, Protein 31.7

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