Pesto chicken salad over arugula-veggie salad
5
Points®
Total Time
10 min
Prep
10 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