Italian Pesto Chicken Salad
Prepared pesto is the secret ingredient in this lightened-up, healthy creamy chicken salad recipe. For the prettiest dressing, go for a bright-green colored pesto. Serve the salad open-face on toasted bread or scoop it on top of fresh salad greens.
Servings
6 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1/2cup nonfat plain Greek yogurt
- 1/3cup mayonnaise
- 2tablespoons minced shallot
- 2tablespoons pesto
- 2teaspoons lemon juice
- 1/2teaspoon salt
- 1/2teaspoon ground pepper
- 3cups shredded or chopped cooked chicken
- 1cup packed coarsely chopped arugula
- 1/2cup halved cherry tomatoes
- 3tablespoons toasted pine nuts
Instructions
- Combine yogurt, mayonnaise, shallot, pesto, lemon juice, salt and pepper in a large bowl. Stir in chicken, arugula and tomatoes. Top with pine nuts. Serve at room temperature or refrigerate until cold, about 2 hours.
Tips
Refrigerate for up to 3 days.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 208.79kcal |
|---|---|
| Carbohydrate Total | 3.4g |
| Total Sugars | 1.45g |
| Added Sugars | 0g |
| Fiber | 0.59g |
| Total Fat | 15.68g |
| Saturated Fat | 2.63g |
| Mono Saturated Fat | 4.72g |
| Cholesterol | 0.3mg |
| Sodium | 357.61mg |
| Protein | 13.04g |
| Potassium | 216.92mg |
| Calcium | 73.37mg |
| Chromium | 0.32mcg |
| Folate | 11.3mcg |
| Iron | 0.94mg |
| Magnesium | 28.5mg |
| Omega-3 | 1g |
| Omega-6 | 7g |
| Trans Fatty Acid | 0.02g |
| Vitamin A | 292.87IU |
| Vitamin D | 2.29IU |
| Vitamin B12 | 0.27mcg |
| Vitamin C | 3.58mg |
| Vitamin E | 2mg |
| Zinc | 0.84mg |
| Phosphorus | 148.98mg |
| Vitamin B3 | 4.43mg |
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