Italian Chicken Salad

with Creamy Pesto Dressing

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 410 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

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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instructions
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: