Mediterranean chicken and pesto salad
This recipe fro Mediterranean chicken and pesto salad is easily made in less than 20 minutes, and makes for a great lunch or week night dinner. Make a double portion and keep it in the fridge for a quick lunch the next day.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Dinner, Salad
Keyword: chicken, feta cheese, olives, pesto, spinach, tomato
Servings: 1
Calories: 313kcal
- 1 chicken breast fillet
- 1 teaspoon dried thyme
- 1 tomato
- 1 tbsp pesto
- olives
- spinach
- ¼ red onion
- ⅓ cucumber
- 50 g feta cheese
Season one chicken fillet with thyme, salt and pepper. Cook in a pan until juices run clear, about 5 minutes each side. You might have to add a little olive oil to your pan.
Meanwhile, chop up your vegetables and place in a salad bowl. Add the chicken, and garnish with pesto and (optional) crumbled feta cheese.
As with any salad, you can add or remove any ingredients you prefer. The can be substituted for a dressing, and the feta cheese or any of the vegetables can be replaced if you prefer.
Make it dairy-free
Make your own pesto, or make sure to buy a dairy free option, and skip the feta cheese.
Lower the calories
One pertion of this recipe is 378 calories. Simply remove the feta cheese to bring it down to 239 calories for a large salad bowl! Calories: 313kcal | Carbohydrates: 12g | Protein: 33g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 708mg | Potassium: 886mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1308IU | Vitamin C: 23mg | Calcium: 292mg | Iron: 3mg