Asian Pesto Chicken Salad
This salad is bright and fresh with a fun spin on classic pesto sauce as the dressing. The pesto is adapted from Ming Tsai.
Servings 8
Calories 395kcal
Ingredients
Pesto Sauce
- 2 jalapeno chiles stemmed and seeded (leave out if avodiding nightshades)
- 8 garlic cloves
- 1 tablespoon monk fruit
- 1 tablespoon fresh ginger grated
- 1 cup roasted salted macadamias
- 1 tbsp lemon zest 2 lemons
- 6 tablespoons lemon juice 2 lemons
- 2 cups avocado oil
- 1 cup basil 1 whole bunch
- 1 cup mint 1 whole bunch
- 1 cup cilantro 1 whole bunch
- 1 teaspoon salt
- 1/2 teaspoon pepper
Salad
- 3 pounds boneless, skinless chicken breasts pre-cooked and diced
- 1 batch pesto sauce
- 1 pint cherry tomatoes halved (or swap with 2 medium avocados, diced if avoiding nightshades)
- 1/2 pound arugula
Instructions
- Combine all pesto ingredients in a blender and puree until smooth.
- Mix all salad ingredients except arugula until well coated. Place a large handful of arugula on each plate and top with the chicken salad to serve.
Notes
Nutrition using avocado in place of cherry tomatoes: Calories 424, Carbs: 9, Fiber: 4, Fat: 27, Protein: 39
Nutrition for the chicken with the pesto (no arugula and avocado or tomato): Calories: 377, Carbs: 6, Fiber: 2, Fat: 23, Protein: 38
Nutrition
Calories: 395kcal | Carbohydrates: 9g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 507mg | Potassium: 1008mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1583IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 3mg