Pesto Chicken and Bean Salad

  • Makes1 to 2 servings


  • 1 cup canned navy beans, or white kidney beans (about 1/2 can), drained and rinsed

  • 1/2 pint grape tomatoes, about 3/4 cup

  • 1/4 cup homemade or store-bought pesto

  • 1 tbsp fresh lemon juice

  • 2 baked chicken fingers, or strip


  • Stir the beans and tomatoes with pesto and lemon juice. Cut chicken into bite-sized strips. Sprinkle over the bean salad. Make ahead, then cover and refrigerate overnight.

  • In a serving: 363 calories, 15 g protein, 19 g fat, 34 g carbs, 4 g dietary fibre, 128 mg calcium, 3 mg iron, 64 mcg folate

Nutrition (per serving)

Carbohydrates 15g, Fibre 19g, Sodium 3mg.

This article was originally published on Feb 01, 2011