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Fresh Chicken Salad with Baby Greens

E. Clark

"This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast."
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Ingredients

35 m servings 255 cals
Original recipe yields 4 servings

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Directions

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  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.
  2. Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Nutrition Facts


Per Serving: 255 calories; 15.9 g fat; 11.1 g carbohydrates; 17.2 g protein; 41 mg cholesterol; 165 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

I thought this was a super yummy salad. The honey brings a nice little sweet flavor to it. When trying to have a good low calorie meal, this is a great choice!

Most helpful critical review

needs more flavor.

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I thought this was a super yummy salad. The honey brings a nice little sweet flavor to it. When trying to have a good low calorie meal, this is a great choice!

Fresh Chicken Salad Haiku: "So close to five stars! Just need to blend the dressing. Otherwise, superb!" I scaled this back to 1 serving for my lunch and used torn baby spinach and romaine. My o...

needs more flavor.

Delicious salad- We've had it several times, and just tried substituting kiwi's for the cucumber-- even better!

YUMMO! Even the pickiest of the pickies ate this and devoured it. I will definitely be making this again. Thanks.

I was a little worried as I was making this, but we were pleasantly surprised.

We didn't care for this, pesto and honey do not go well together.