Pesto Chicken and Bean Salad

Makes1 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)

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

This article was originally published on Feb 01, 2011