Chicken Pesto Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Chicken Breasts
1.06 oz
basil leaves
1.77 oz
Parmesan Cheese
1.06 oz
Pine Nuts
0.35 oz
garlic cloves
2.03 fl oz
olive oil
1.01 fl oz
lemon juice
0.18 oz
salt
0.11 oz
pepper
7.06 oz
mixed salad greens
5.30 oz
Cherry Tomatoes
1.77 oz
red onion
3.53 oz
cucumbers
Directions
Step 1
Preheat the grill to medium-high heat.
Step 2
In a food processor, combine basil, Parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth to make the pesto sauce.
Step 3
Grill the chicken breasts for 5-6 minutes per side or until cooked through. Let them rest for a few minutes before slicing.
Step 4
In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, and cucumbers. Toss with the pesto sauce.
Step 5
Divide the salad into individual plates and top with sliced grilled chicken. Serve immediately.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.441 g | 0% |
| Saturated Fat | 0.1764 g | 0.16% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.1323 g | 0% |
| Protein | 1.323 g | 1.56% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.528 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0882 mcg | 3.68% |
| Vitamin E | 0.2205 mg | 1.47% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.882 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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