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chicken and garbanzo bean pesto salad

CHICKEN AND GARBANZO BEAN PESTO SALAD

Zesty yet light, the chicken and garbanzo beans make this easy salad recipe filling enough to serve as a main course. It’s a great dish to use up any leftover chicken, and it’s as healthy as it is delicious.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 310 kcal

Ingredients

  • 1 lb skinless boneless chicken breasts (cooked and shredded)
  • 2 medium-sized cucumbers (or 4 Persian cucumbers) (sliced)
  • 4 cups salad greens
  • 1 cup garbanzo beans (drained and rinsed)
  • 4 green onions (sliced)
  • Juice of 1 lemon
  • 2 cups fresh basil leaves
  • 2 cloves garlic (chopped)
  • 1/2 cup grated parmesan cheese
  • 1 tbsp olive oil
  • 3-4 tbsp water
  • Salt and pepper to taste

Instructions

  1. Make pesto sauce by adding the basil leaves, garlic, parmesan cheese, olive oil, water, and salt & pepper to a food processor and pulse to combine.
  2. In a large bowl, combine lettuce, cucumbers, garbanzo beans, chicken and green onions. drizzle in the basil pesto dressing, and toss to coat.
  3. Divide evenly into 4 bowls, squeeze lemon juice over each one, season with addition salt and pepper, and serve.

Recipe Notes

Entire recipe makes 4 servings

Serving size is 1 salad

Each serving = 3 Points*

*based only on ingredients with an SP Freestyle value 

Nutrition Facts
CHICKEN AND GARBANZO BEAN PESTO SALAD
Amount Per Serving
Calories 310 Calories from Fat 94
% Daily Value*
Total Fat 10.4g 16%
Saturated Fat 2.5g 13%
Cholesterol 83mg 28%
Sodium 384mg 16%
Potassium 843mg 24%
Total Carbohydrates 24.3g 8%
Dietary Fiber 4.8g 19%
Sugars 4.4g
Protein 34g 68%
Calcium 17%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.