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Pesto chicken salad | Daily Dine

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Pesto chicken salad

Pesto chicken salad

Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture

View original recipe on bbcgoodfood.com

dinnerlunchsupperchicken💪healthylow-fat⚡quicksalad

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2

Nutritional Information

Calories:467 kcal

Carbohydrate:36 g

Fat:15 g

Dietary Fiber:6 g

Protein:44 g

Saturated Fat:2 g

Sodium:0.6 mg

Sugar:9 g

Ingredients

50g couscous

2 tbsp pesto

2 tbsp fat-free yogurt

2 cooked skinless chicken breasts shredded, or 200g leftover roast chicken, shredded

1/2 small bunch of basil leaves picked and torn, plus a few small leaves to serve

1/2 cucumber chopped

2 sundried tomatoes in oil, drained and sliced

2 Little Gem lettuces leaves separated

2 tsp toasted pine nuts

Instructions

Step 1
Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
Step 2
Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
Step 3
Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.