Italian Chicken Salad with Creamy Pesto Dressing

Italian Chicken Salad

with Creamy Pesto Dressing

Group Created with Sketch. 20 min 7 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 410 Cals/serving
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This easy salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken and the creamy, fragrant basil pesto dressing that brings together a trio of crisp romaine, juicy tomatoes, and crunchy radishes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off and the chicken is cooked through. Turn off the heat. 

Make the dressing:
3 Make the dressing:

While the chicken cooks, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.

 Make the salad & serve your dish:
4 Make the salad & serve your dish:

Add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off and the chicken is cooked through. Turn off the heat. 

Cook the chicken:
Make the dressing:
3 Make the dressing:

While the chicken cooks, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired.

4 Make the salad & serve your dish:

Add the dressing to the bowl of prepared vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken. Enjoy!

 Make the salad & serve your dish: