Fresh Chicken Salad with Baby Greens

admin 25/04/20 Recipes





Yield

4 servings

Prep Time

10

Cook Time

25



Ingredients

2 tablespoons: extra virgin olive oil, divided

2: skinless, boneless chicken breast halves

1/4 cup: pesto sauce

3 cups: mixed baby greens

1 medium: red bell pepper, sliced

1 small: cucumber, sliced

1/4: red onion, thinly sliced

1 tablespoon: balsamic vinegar

1 tablespoon: honey

: salt and pepper to taste


Directions

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.


Nutrition

Calories: 255 kcal

Carbohydrates: 11.1 g

Cholesterol: 41 mg

Fat: 15.9 g

Fiber: 1.9 g

Protein: 17.2 g

Sodium: 262 mg



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