Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
CHICKEN AND GARBANZO BEAN PESTO SALAD RECIPE
Wendy Zitzman
Prep Time
Prep Time
15
minutes
mins
Total Time
Total Time
15
minutes
mins
Servings
Servings
4
servings
Calories
Calories
310
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)
▢
½
cup
grated parmesan cheese
▢
1
tbsp
olive oil
▢
3-4
tbsp
water
▢
Salt and pepper to taste
Instructions
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.
In a large bowl, combine lettuce, cucumbers, garbanzo beans, chicken and green onions. drizzle in the basil pesto dressing, and toss to coat.
Divide evenly into 4 bowls, squeeze lemon juice over each one, season with addition salt and pepper, and serve.
Notes
The entire recipe makes 4 servings
The serving size is 1 salad
Nutrition
Nutrition Facts
CHICKEN AND GARBANZO BEAN PESTO SALAD RECIPE
Amount per Serving
Calories
310
% Daily Value*
Fat
10.4
g
16
%
Saturated Fat
2.5
g
16
%
Cholesterol
83
mg
28
%
Sodium
384
mg
17
%
Potassium
843
mg
24
%
Carbohydrates
24.3
g
8
%
Fiber
4.8
g
20
%
Sugar
4.4
g
5
%
Protein
34
g
68
%
Calcium
170
mg
17
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.