Creamy Pesto Chicken Salad with Greens

Ingredients

1 lb boneless, skinless chicken breast, trimmed

¼ cup pesto

¼ cup plain Greek yogurt

3 Tbsp finely chopped onion

2 Tbsp extra virgin olive oil

1 lemon, juice squeezed

¼ tsp salt

¼ tsp ground pepper

1 5-ounce package mixed salad greens

3 tomatoes, chopped

Directions

• 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, Greek yogurt and onion in a medium bowl.  Add the chicken and toss to coat.

• Whisk oil, the juice from the lemon, 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.

Nutritional information:

3 Servings

Serving Size: 2 cups greens and ½ cup chicken salad

Calories: 370

Total Fat: 20g

Saturated Fat: 3g

Cholesterol: 90mg

Sodium: 530mg

Total Carbohydrate: 8g

Fiber: 3g

Protein: 39g