Chopped Chicken Salad with Lemon Pesto Vinaigrette
Author: Good Thyme Kitchen
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:
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:
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/