Pesto Chicken Salad

Fresh, light and ultra protein-packed, this delicious savory salad is perfect for lunch or dinner and can be easily prepped in advance for on-the-go!

Servings: Makes 2

Ingredients

  • 1 chicken breast, boneless, skinless
  • 4 cups baby spinach leaves
  • 1/2 red bell pepper, diced
  • 2 Tablespoons red onion, sliced
  • 2 tsp fresh lemon juice
  • 1/8 tsp salt
  • 2 Tablespoons Pesto

Directions

  1. Preheat oven to 450’F
  2. Lightly sprinkle chicken on both sides with a pinch salt and roast on a baking sheet for 25-30min or until it reaches an internal temperature of 165F.
  3. While chicken is roasting, prepare salad. Add spinach, bell pepper and onion to a bowl and toss with lemon juice and salt.
  4. Let cooked chicken rest for 5 min then shred using two forks. Toss chicken in pesto sauce until well coated. Divide greens into two portions, top each with pesto chicken and serve.

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Nutrition facts

Per Serving

calories: 231

fat: 7.86g

saturated fat: 1.3g

protein: 33g

carbohydrates: 4.9

sodium: 339mg

potassium: 849mg

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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