Fresh Chicken Salad with Baby Greens7 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.” - by E. Clark
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 255 cal
- 15.9 g
- 11.1 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I thought this was a super yummy salad. The honey brings a nice little sweet flavor to it. When trying to have a good low calorie meal, this is a great choice!..." See more"
"Fresh Chicken Salad Haiku: "So close to five stars! Just need to blend the dressing. Otherwise, superb!" I scaled this back to 1 serving for my lunch and used torn baby spinach and romaine. My only co..." See moremplaint w/ it was the instructions saying to drizzle the EVOO, balsamic vinegar and honey on before serving, b/c inevitably, my mouth ended up w/ a cloyingly-sweet honey bite, or a too-tart vinegar bite. This would be 5 stars, had I whisked the dressing together before adding it to the salad. But WOW! Such a simple mix of salad ingredients plus the pesto chicken - seriously tasty and something that I look forward to packing into my lunch for work."
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