Pesto Salad with Chicken and Mozzarella

Pesto Salad with Chicken and Mozzarella

  • Olive oil cooking spray
  • 4 boneless, skinless chicken breasts
  • 2 cups packed fresh basil
  • 2 tablespoons freshly grated Parmesan
  • 1 tablespoon pine nuts, (roasted 10 minutes in a 350 degree oven)
  • 1 clove garlic
  • ¼ cup reduced sodium chicken broth
  • 2 tablespoon olive oil
  • 4 cups lettuce
  • 1 tablespoon fresh lemon juice
  • 1 cup halved cherry tomatoes
  • ¼ cup cubed part-skim mozzarella

Heat oven to 400 degrees. Coat a baking sheet with cooking spray. Season chicken with salt and pepper, place on sheet and bake until cooked through, 20 to 25 minutes. Cut into ½-inch slices. In a food processor, pulse basil, Parmesan, pine nuts and garlic until finely chopped. With motor on, slowly add broth and oil. Season with salt and pepper. Toss lettuce with lemon juice; coat chicken, tomatoes and mozzarella with pesto.

  • 319 calories
  • 13 grams fat
  • 7 grams carbs
  • 46 grams protein

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