Italian Chicken Salad with Creamy Pesto Dressing

Italian Chicken Salad

with Creamy Pesto Dressing

20 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Italian Chicken Salad with Creamy Pesto Dressing
Title
time-saving
tips & techniques
Romaine
Radish
Chicken Demi-Glace
How To: Quickly Halve Cherry Tomatoes
Fromage Blanc
Italian Seasoning
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Italian Chicken Salad

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:
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