Pesto Chicken Salad

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Pesto Chicken Salad

SERVES
4
COOK TIME
10 Min

When you team prepared pesto sauce with chicken strips, colorful peppers and fresh spinach, it's a perfect match for lunch or a light dinner.

What You'll Need

  • 3 medium-sized bell peppers (1 each red, yellow and green), cut into thin strips
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup prepared pesto sauce
  • 1/2 cup mayonnaise
  • 1 (10-ounce) package fresh spinach, trimmed and torn into bite-sized pieces

What to Do

  1. In a medium bowl, toss bell pepper strips with 1 tablespoon oil; coat well.
     
  2. Preheat a large grill pan or skillet over medium heat. Add peppers and grill 4 to 5 minutes, or until crisp-tender and just starting to brown, turning occasionally.
     
  3. Meanwhile, in the same bowl, toss chicken strips with remaining 1 tablespoon oil, the salt, and black pepper. Remove bell peppers from pan and set aside.
     
  4. Grill chicken 3 to 4 minutes per side, or until no pink remains.
     
  5. In a large bowl, combine pesto sauce and mayonnaise; mix well. Add spinach and toss to coat. Place on serving platter and top with grilled peppers and chicken. Serve immediately.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 352
  • Calories from Fat 205
  • Total Fat 23g 35 %
  • Saturated Fat 3.1g 16 %
  • Trans Fat 0.0g 0 %
  • Protein 27g 55 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 83mg 28 %
  • Sodium 759mg 32 %
  • Total Carbohydrates 9.5g 3 %
  • Dietary Fiber 3.3g 13 %
  • Sugars 2.7g 0 %

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