Pesto Chicken and Bean Salad

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Makes

1 to 2 servings


Ingredients

  • 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

Instructions

  • 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)

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