Pesto chicken salad

Preparation and cooking time

Prep:20 mins
No cook
Easy
Serves 2

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

Nutrient	Unit
kcal	467
fat	15g
saturates	2g
carbs	36g
sugars	9g
fibre	6g
protein	44g
salt	0.6g

Griddled chicken & corn on the cob salad

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

Indian chicken salad

Method

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

Chilli-lime chicken salad

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.