Chopped Chicken Salad with Lemon Pesto Vinaigrette
Author: 
Prep time: 
Total time: 
Serves: 2 for full salad 4 for side salad
 
Ingredients
For the Salad:
  • 1 hardboiled egg, sliced
  • 1 roasted chicken breast, chopped into bite size pieces
  • ½ red bell pepper, chopped
  • ½ C cooked israeli couscous (can substitue quinoa or wheat berries or another grain)
  • ¾ C chopped cucumbers
  • 1 ear corn steamed and kernels removed
  • ¼ C pepitas (pumpkin seeds)
  • 4 C romain salad, chopped
For the Lemon Pesto Vinaigrette:
  • Juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
For the Salad:
  1. Either in a large serving bowl or on individual plates, align ingredients into strips (pictured). Drizzle with lemon pesto vinaigrette.
For the Lemon Pesto Vinaigrette:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in blender until combined. Add S & P to taste.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chopped-chicken-salad-with-lemon-pesto-vinaigrette/