Warm Chicken Salad with Peas & Polenta

Warm Chicken Salad with Peas & Polenta

1 Review
From: EatingWell.com, August 2018

Typical kid-friendly fare gets a zap of fresh flavor from pesto in this easy 15-minute dinner. Make a quick creamy chicken salad with Greek yogurt, pesto and peas and serve over pan-fried polenta. Serve with a salad of greens and balsamic vinaigrette for a healthy dinner the whole family will love.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 teaspoons extra-virgin olive oil, divided
  • 1 (16 to 18 ounce) tube polenta, cut into 8 rounds
  • 1 pound cooked chicken, shredded or cut into small pieces
  • 1 pound frozen peas, thawed
  • ½ cup nonfat plain Greek yogurt
  • ½ cup pesto


  • Prep

  • Ready In

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add polenta and cook until hot, 3 to 4 minutes per side. Transfer the polenta to 4 plates.
  2. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add chicken and peas, cover and cook, stirring occasionally, until the chicken and peas are hot, 2 to 4 minutes. Remove from the heat and stir in yogurt and pesto.
  3. Serve the chicken and peas over the polenta.

Nutrition information

  • Serving size: 2 slices polenta and 1½ cup chicken mixture
  • Per serving: 534 calories; 22 g fat(4 g sat); 5 g fiber; 34 g carbohydrates; 48 g protein; 51 mcg folate; 105 mg cholesterol; 8 g sugars; 0 g added sugars; 1,949 IU vitamin A; 15 mg vitamin C; 166 mg calcium; 3 mg iron; 770 mg sodium; 458 mg potassium
  • Nutrition Bonus: Vitamin A (39% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 lean protein, 3½ fat, 2½ vegetable, 1½ starch

Reviews 1

May 29, 2019
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By: Sarah
Family loved it! Not the prettiest meal, but great flavor!!
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