Creamy Pesto Chicken Salad with Greens

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Creamy, rich and inspired by a classic Italian dish. Serve over greens, or make it into a sandwich for a healthy lunch or dinner.


Ingredients:


  • 1 pound boneless, skinless chicken breast, trimmed
  • ¼ cup pesto
  • ¼ cup low-fat mayonnaise
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 5-ounce package mixed salad greens (about 8 cups)
  • 1 pint grape or cherry tomatoes, halved


Directions:


Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.


Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.



Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/




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