Fresh Chicken Salad with Baby Greens

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.


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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