Pesto chicken salad over arugula-veggie salad
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
Our easy, herby chicken salad comes together with a dressing made from just two ingredients: Greek yogurt and reduced-fat pesto. The creamy mixture coats shredded chicken breast and is served over a bed of greens and vegetables. If you’d like to prepare the salad ahead and take it to work for lunch, be sure to store the vinaigrette in a separate container and dress the greens just before eating.
Ingredients
Plain fat free Greek yogurt
2 Tbsp
Reduced-fat pesto sauce
1 Tbsp
Cooked shredded chicken breast
¾ cup(s)
Arugula
2 cup(s)
Grape tomatoes
½ cup(s), halved
Cucumber
⅓ cup(s), chopped
Shredded carrots
¼ cup(s)
Pitted Kalamata olives
3 olive(s), chopped
Light balsamic vinaigrette dressing
2 Tbsp
Instructions
1
In a medium bowl, stir together the yogurt and pesto; add the chicken and stir well to coat.
2
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.
3
Serving size: 1 salad
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