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For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.

Source: EatingWell Magazine, March/April 2015




Ingredient Checklist


Instructions Checklist
  • Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

  • Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Nutrition Facts

2 cups greens & 1/2 cup chicken salad
324 calories; protein 27.1g; carbohydrates 9.2g; dietary fiber 2.3g; sugars 3.2g; fat 19.7g; saturated fat 4.1g; cholesterol 71.4mg; vitamin a iu 1777.3IU; vitamin c 17.6mg; folate 57.4mcg; calcium 153mg; iron 2.1mg; magnesium 47.5mg; potassium 542.2mg; sodium 453.9mg; thiamin 0.1mg; added sugar 1g.

1 vegetable, 3 1/2 lean meat, 3 fat