Pesto Chicken Salad (Pasta Salad Style With No Pasta)
photo by Errrrin
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
1 large salad
- Serves:
- 4
ingredients
- 1 lb cooked boneless skinless chicken breast, cut into 1/2-inch cubes
- 1⁄2 cup low-fat Greek yogurt
- 1 1⁄2 tablespoons basil pesto
- 2 teaspoons lemon juice
- 1 green onion, thinly sliced
- 1 cup cherry tomatoes, sliced in half
- 1 cup frozen green beans, thawed
- 1⁄2 cup frozen peas, thawed
- 1 1⁄2 cups artichoke hearts, drained and quartered (approx 1 16oz can)
- 1⁄4 teaspoon salt (optional)
- 1⁄8 teaspoon ground pepper (optional)
directions
- Cut pre-cooked chicken into 1" cubes and set aside.
- Prepare vegetables: Thinly slice green onion. Drain and quarter artichoke hearts. Chop cherry tomatos in half. Thaw peas and green beans, I recommend cutting the green beans into approx 1" lengths. Drain all the veggies as well as possible. Squeeze the extra moisture out with a paper towel if you like.
- In a large bowl, mix together greek yogurt, pesto, lemon juice, salt and pepper.
- Mix in all of the vetgetables and chicken. Toss to coat.
- You can eat immediately but I think it tastes better after sitting in the fridge overnight. It's good on its own or served over lettuce or broccoli shreds.
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