Pesto Chicken Salad

Ingredients

Pesto

• 1 cup fresh basil

• 1/4 cup pine nuts

• 2 tbsp grated parmesan

• juice of 1/2 a lemon

• 1 small clove garlic, grated

• 2 tbsp extra virgin olive oil

Chicken Salad

• 12 oz chicken breast

• 1 medium stalk celery, diced

• 1 tbsp avocado mayo

• 3 tbsp nonfat plain greek yogurt

Instructions

1. Cook the chicken using your preferred method. If searing, season with salt and pepper, sear both sides, then add ¼ cup water, cover, and simmer for 25 minutes. Let cool, then shred.

2. In a food processor, blend the pesto ingredients until smooth.

3. In a large bowl, whisk together the pesto, avocado mayo, and Greek yogurt. Fold in the shredded chicken and diced celery until well combined.

Serves: 3 Time: 30 minutes Calories: 379 Protein: 30g Carbs: 5g Fat: 27g

NOTE: To increase carbs, toss with pasta or rice, or mix in white beans like cannellini or chickpeas.