Wednesday, October 12, 2011

Delicious and easy lunch for one: Pesto broccoli chicken salad

Need a fresh idea for lunch? Check out this easy chicken salad that you can make for yourself, or make several servings to enjoy throughout the week! Try making it the night before so that it is ready to go in the morning!
Pesto Broccoli Chicken Salad
  • 1/2 cup corn (frozen works well, and you don't need to thaw it if making the salad the night before)
  • 1/2 cup cooked chicken, diced
  • 1 small bell pepper, diced
  • 1 cup blanched broccoli, diced
  • 1 small carrot, diced or shredded
  • 2 tablespoons plain yogurt
  • 1 tablespoon pesto  
  • 1 tablespoon balsamic vinegar
  • dash of garlic powder (optional)
  • salt and pepper to taste
1. Blanch the broccoli: this means to cook lightly, but not long enough to loose the crunchy texture. Either steam the broccoli with a splash of water on the stove in a covered pot or pop in the microwave for a few minutes until the broccoli has softened (poke it with a fork to check) and turned bright green. When the broccoli is done, run it under cool water to stop the cooking process.
2. While the broccoli is cooking, dice the carrot, bell pepper and chicken and place in your portable container. Add the corn and dressing ingredients; the pesto, yogurt, garlic, salt and pepper.
3. Once the broccoli is cooked and cooled, add to your salad. Toss to coat everything evenly with the dressing and you're all set! Enjoy your healthy and beautiful lunch!
Cooking for more than one? This recipe is easy to double or triple!

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