Pesto chicken salad served on an oval plate

Pesto chicken salad

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  • Preparation and cooking time
    • Prep:
    • 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

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal467
fat15g
saturates2g
carbs36g
sugars9g
fibre6g
protein44g
salt0.6g
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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

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

    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.

Goes well with

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