Friday, June 18, 2010
CHICKEN, CHICKPEA, and PESTO salad
A Family Favorite
Boil the chicken with a little salt and pepper.
In a mixing bowl mix together 2 shredded cooked chicken breast halves. 1/2 large English cucumber, thinly sliced, 2 celery stalks, thinly sliced, and 1 can (15 ounces) chickpeas, rinsed and drained. Add 1/3 cub Basic Basil Pesto and a squeeze of lemon. Season with coarse salt and ground pepper.
358 cal, 18.5 g fat (2.9g sat fat); 21g protein: 27.5g carb; 6.2g fiber.
Coarse Salt and Pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves
(2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Roughly chop the garlic. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with Salt and pepper.
Per Tablespoon. 113cal; 11.8g fat (1.7 g sat fat); 1.3g protein; 1g carb; 0.5g fiber.
NOTE: I have done it adding pasta and omitting the cucumber and celery, yummy also.