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Pesto Vegetable Salad With Chicken
Author/Submitted by:
Servings: 4
Categories:
Chicken
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Haven't Tried
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Low-Carb
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Salad Dressings
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Salads
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Side Dish
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Vegetables
Ingredients:
---Vegetables and chicken---
4
cups
asparagus,
cut in 2-inch pieces
2
teaspoons
olive oil 12
ounces
skinless boneless chicken breast halves,
cut into 1-inch squares
---Creamy Pesto Dressing---
2
tablespoons
pesto sauce 2
tablespoons
plain yogurt 2
tablespoons
red wine vinegar 1/4
teaspoon
coarsely ground pepper,
or to taste
---To complete the recipe---
8
lettuce leaves 1/2
red bell pepper,
chopped
freshly ground pepper,
for garnish
grated fresh Parmesan cheese,
for garnish
Directions:
1.
Put the asparagus in a large microwave-proof dish; add about 1/4 cup water. Cover and microwave on high for about 5 minutes, or until the asparagus is crisp-tender. Drain well; cover to keep warm. (If you prefer, cook the asparagus pieces in a stovetop steamer.)
2.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through. Remove from the heat and set aside; cover to keep warm.
3.
Stir together the dressing ingredients in a small mixing bowl. Taste and adjust the seasoning.
4.
Place a bed of lettuce on four salad plates.
5.
Toss together the asparagus, chicken, and red pepper in a large bowl. Add the dressing; toss again. Mound the warm salad on the lettuce.
Advance Preparation: This dressing will keep for 2 days in a tightly closed container in the refrigerator. If it thickens after standing, thin with milk or water. The
prepared salad can be covered, refrigerated for up to 1 day. Serve chilled or at room temperature.
Advance Preparation: This dressing will keep for 2 days in a tightly closed container in the refrigerator. If it thickens after standing, thin with milk or water. The
prepared salad can be covered, refrigerated for up to 1 day. Serve chilled or at room temperature.
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