Salad with Pesto Chicken and Lemon Dressing

5 from 1 vote

Salad with Pesto Chicken and Lemon Dressing

Using pre-cooked chicken makes this a fast, easy, and delicious no-cook meal. I like to make pesto and keep it in the freezer for meals like this. A bit of finely chopped red onion and fresh herbs would also be a nice addition here.

Course Main Course, Salad

Cuisine American

Keyword american, dairy-free, easy, egg-free, fast, main, nightshade-free, no-cook, nut-free, salad

Prep Time 10

Total Time 10

Servings

Calories 574kcal

Author Jenny Ross

Ingredients

1 pound chicken breast pre-cooked and diced
3 tablespoons pesto homemade for dairy-free
zest of 1 lemon
2 tablespoons lemon juice 1 lemon
2 tablespoons olive oil
pinch of monk fruit granulated, if desired
salt and pepper to taste
3 cups mixed greens
1 Roma tomato diced, omit for nightshade-free
1/2 English cucumber diced
2 ounces feta crumbled, omit for dairy-free

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Instructions

Toss the chicken with pesto and set aside.
Combine the lemon juice, zest, olive oil, salt, pepper, and monk fruit, if using in a large bowl. Add the mixed greens and toss to coat evenly. Top with tomato, cucumber, feta, and pesto chicken and serve.

Notes

Nutrition without feta: Calories: 499 cal, Carbs: 9g, Fiber: 1g, Fat: 28g, Protein: 51g

Nutrition