Italian Chicken Salad with Shishito Peppers & Creamy Pesto Dressing

Italian Chicken Salad

with Shishito Peppers & Creamy Pesto Dressing

20 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This easy, vibrant salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken (like oregano, sage, and thyme) and the creamy, fragrant basil pesto dressing that brings it all together.

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 Shishito Peppers & Creamy Pesto Dressing
Title
time-saving
tips & techniques
Fromage Blanc
Shishito Peppers
How To: Hold a Chef's Knife
Romaine
Italian Seasoning
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. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the chicken & shishito peppers:
2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Make the dressing:
3 Make the dressing:

Meanwhile, 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:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. 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. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Cook the chicken & shishito peppers:
Make the dressing:
3 Make the dressing:

Meanwhile, 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:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy! 

Make the salad & serve your dish:
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