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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
Calories 128, Carbohydrates 15g, Fibre 19g, Sodium 3mg.
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