Pesto chicken salad over arugula-veggie salad
Plain fat free Greek yogurt
Reduced-fat pesto sauce
Cooked shredded chicken breast
½ cup(s), halved
⅓ cup(s), chopped
Pitted Kalamata olives
3 olive(s), chopped
Light balsamic vinaigrette dressing
- In a medium bowl, stir together the yogurt and pesto; add the chicken and stir well to coat.
- In a shallow bowl, combine the arugula, tomatoes, cucumber, carrots, and olives; drizzle with the dressing and toss gently to coat. Top the arugula mixture with the chicken salad.
- Serving size: 1 salad