Pesto chicken salad
20 min
Ingredients
- 50g couscous
- 2 tbsp pesto
- 2 tbsp fat-free yogurt
- 2 cooked skinless chicken breasts shredded, or 200g leftover roast chicken, shredded
- ½ small bunch of basil leaves picked and torn, plus a few small leaves to serve
- ½ cucumber chopped
- 2 sundried tomatoes in oil, drained and sliced
- 2 Little Gem lettuces leaves separated
- 2 tsp toasted pine nuts
Instructions
3 steps
- 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.
8 min - 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.
- 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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 2 servings)
Calories
467cal
Protein
44.0g
Carbs
36.0g
Fat
15.0g
Fiber
6.0g
Sugar
9.0g
Sodium
1mg
