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Italian Chicken Salad
with Creamy Pesto Dressing
20 min 7 SmartPoints®Wellness at Blue Apron
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Vegetarian
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Recipe only available for Friday delivery.
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Mediterranean Diet
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2 Servings
- Est. 410 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 1 Romaine Lettuce Heart
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4 oz Grape Or Cherry Tomatoes
- 3 oz Radishes
- 2 Tbsps Chicken Demi-Glace
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⅓ cup Basil Pesto
- 2 Tbsps Fromage Blanc
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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