Easy Chicken Salad Recipe with Fresh Greens

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 2 skinless, boneless chicken breast halves
• 0.25 cup pesto sauce
• 3 cups mixed baby greens
• 1 medium red bell pepper, sliced
• 1 small cucumber, sliced
• 0.25 red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• salt and pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breast for 10 minutes on each side, ensuring the juices run clear. Remove the chicken and shred it. Return it to the skillet, mix in the pesto sauce, and cook until the sauce is heated through.
2. Place the mixed greens in a bowl and top with the chicken, bell pepper, cucumber, and onion. Drizzle with the remaining olive oil, balsamic vinegar, and honey. Season generously with salt and pepper to taste. Toss all ingredients together and serve immediately.

Nutrition

• Calories: 255 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 7 g
• Sodium Content: 165 mg
• Protein Content: 17 g
• Cholesterol Content: 41 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g