Pesto Chicken Salad

20 min

6 servings

Bye-bye boring lunches! Meal prep a big batch of this pesto chicken salad for lunches during the week. Use it in power bowls and sandwiches, and over greens—it's great cold! Here’s a kitchen hack: slash time by using leftover Rotisserie Chicken!

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • Sea salt & black pepper, to taste, optional
  • 2 stalks celery
  • 1⁄2 red onion
  • 1⁄2 cup grapes, optional
  • 1⁄2 cup prepared Super Green Pesto
  • 1 pkg Super Green Pesto Seasoning
  • 4 cups packed baby spinach, arugula, or kale
  • 1 cup extra virgin olive oil
  • 1⁄4 cup unsalted nuts or seeds of your choice
  • 2 tbsp mayonnaise
  • 2 tbsp sunflower seeds or almond slivers

Preparation

  1. Place chicken in Multipurpose Steamer. Season with salt and pepper, if desired. Cover; microwave on medium (50% power) for 14–15 min, or until chicken is cooked through.
  2. Meanwhile, dice celery and onion. Slice grapes in half, if using. Place diced veggies and sliced grapes in a large bowl.
  3. Once chicken is cooked, remove from steamer. Cut into bite-size pieces; add chicken pieces to bowl with veggies and grapes.
  4. Add pesto, mayo, and sunflower seeds. Toss to combine. Serve as is, or chilled.

Nutritional Information

Per serving: Calories 240, Fat 17 g (Saturated 2.5 g, 0 0 g), Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 1 g), Protein 19 g.

Perfectly Balance Your Plate

Serve with 1 cup cooked grains and 1⁄2 cup veggies.