Pesto Chicken Salad

Servings: 6

Swap out the mayonnaise in your typical creamy chicken salad for pesto, and you’re in for a mouth-watering, nutritious, meal-worthy salad that will invigorate your evening. If you have the chance, prep this dish the night before so the yogurt-pesto dressing has a chance to deeply infuse into the chicken.

INGREDIENTS

½ cup plain Greek yogurt
⅓ cup mayonnaise
2 tablespoons minced shallots
2 tablespoons pesto
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
3 cups cubed cooked chicken
1 packed cup coarsely chopped arugula
½ cup halved cherry tomatoes
3 tablespoons toasted pine nuts

INSTRUCTIONS

1. Whisk together the Greek yogurt, mayonnaise (or pesto), shallots, lemon juice, salt, and pepper in a large serving bowl. Add the chicken, arugula, and cherry tomatoes and toss to combine.
2. Top with the toasted pine nuts and serve! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 209
Total Fat 15.7 g 21%
Saturated Fat 2.6 g 13%
Polyunsaturated Fat — 
Monounsaturated Fat — 
Trans Fat — 
Cholesterol 32.1 mg 10%
Sodium 357.6 mg 16%
Total Carbohydrates 3.4 g 1%
Dietary Fiber 0.6 g 2%
Total Sugars 1.5 g —
Protein 13 g 26%
Vitamin A 35 mcg 4%
Vitamin C 3.6 mcg 4%
Vitamin D — 
Potassium 216.9 mg 4%
Calcium 73.4 mg 7%
Iron 0.9 mg 4%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here