Pesto chicken salad
Serves 2
Easy
Prep:
No cook
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
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- 50g couscous
- 2 tbsp pesto
- 2 tbsp fat-free yogurt
- 2 cooked skinless chicken breastsshredded, or 200g leftover roast chicken, shredded
- ½ small bunch of basilleaves picked and torn, plus a few small leaves to serve
- ½ cucumberchopped
- 2 sundried tomatoesin oil, drained and sliced
- 2 Little Gem lettucesleaves separated
- 2 tsp toasted pine nuts
Nutrition: Per serving
- kcal467low
- fat15g
- saturates2g
- carbs36g
- sugars9g
- fibre6g
- protein44g
- salt0.6g
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.
