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    You are in: Home / Recipes / Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes Recipe
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    Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    philip dreger's Note:

    From Wine Bar Food

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    Ingredients:

    Serves: 4

    Yield:

    recipe

    Units: US | Metric

    Directions:

    1. 1
      Coat the chicken breast with olive oil and season with salt and pepper.
    2. 2
      Arrange on grill and cook until cooked through.
    3. 3
      Remove chicken breast from grill and set aside to cool.
    4. 4
      When cool enough to handle, thinly slice the breasts.
    5. 5
      Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
    6. 6
      Mix well to combine, season to taste with salt and pepper.
    7. 7
      Serve or store covered in fridge for up to a day.
    8. 8
      For the pesto.
    9. 9
      Combine basil, garlic, pine nuts and salt in a blender or food processor.
    10. 10
      Process until pureed.
    11. 11
      Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
    12. 12
      Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes

    Serving Size: 1 (256 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.3
     
    Calories from Fat 298
    54%
    Total Fat 33.1 g
    50%
    Saturated Fat 5.9 g
    29%
    Cholesterol 108.2 mg
    36%
    Sodium 771.8 mg
    32%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 2.6 g
    10%
    Sugars 10.2 g
    41%
    Protein 48.2 g
    96%

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