Point Pesto Chicken Salad
A high-protein, zesty, and creamy meal prep staple.
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Prep time: 15 minutes
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Servings: 4
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SmartPoints: 2 per serving (Base) | 3 per serving (with Pine Nuts)
Ingredients
The Salad Base:
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2 cups cooked chicken breast, shredded or cubed (rotisserie works great)
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1 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/4 cup red onion, finely diced
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2 cups mixed greens (arugula, spinach, or spring mix)
The Pesto Dressing:
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1/4 cup plain non-fat Greek yogurt
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2 tbsp light mayonnaise
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2 tbsp prepared pesto sauce (standard or low-fat)
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1 tbsp fresh lemon juice
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1 tbsp grated Parmesan cheese
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1/8 tsp salt
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1/8 tsp black pepper
Optional Garnishes:
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1 tbsp pine nuts, toasted (+1 point per serving)
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Fresh basil leaves
Instructions
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Prepare the Protein & Veg: Shred or cube your cooked chicken breast. Halve the cherry tomatoes, dice the cucumber, and finely dice the red onion.
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Whisk the Dressing: In a small mixing bowl, combine the Greek yogurt, light mayonnaise, pesto, lemon juice, Parmesan, salt, and pepper. Whisk until completely smooth.
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Toss: In a large bowl, combine the chicken and chopped vegetables. Pour the pesto dressing over the mixture and toss until everything is evenly coated.
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Plate: Divide the mixed greens among four plates or meal prep containers. Top each with a generous portion of the pesto chicken mixture.
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Garnish: If desired, sprinkle with toasted pine nuts and fresh basil leaves just before serving.
Nutritional Info (Per Serving)
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Calories: 180
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Protein: 28g
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Fat: 6 g
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Carbs: 5 g
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Fiber: 1 g
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Sugar: 2g
Pro-Tips for Success
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Storage: This holds up beautifully in the fridge for up to 4 days. Just keep the mixed greens in a separate container or baggie so they don’t wilt.
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The “No-Cook” Hack: Use a store-bought rotisserie chicken (skin removed) to whip this up in under 10 minutes.
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Spice it up: If you like heat, a pinch of crushed red pepper flakes in the dressing complements the basil and garlic perfectly.