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Marinated Pesto Chicken Salad with Basil Balsamic Vinaigrette

Marinated Pesto Chicken Salad with Basil Balsamic Vinaigrette

This makes a total of 2 servings of Marinated Pesto Chicken Salad with Basil Balsamic Vinaigrette . Each serving comes out to be 323 calories, 15g fats, 10g net carbs, and 32.2g protein.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 323 kcal

Ingredients
  

  • 2 tablespoon pesto
  • ¼ cup balsamic vinegar
  • 1 teaspoon olive oil
  • 6 ounce boneless, skinless chicken breast
  • 4 cup mixed greens
  • 1 ounce fresh mozzarella cheese sliced
  • ¼ medium avocado diced
  • 80 gram cherry tomatoes
  • 1 tablespoon fresh basil chopped
  • salt and pepper to taste

Instructions
 

  • Prepare the marinade dressing by combining the pesto, balsamic vinegar and olive oil in a small bowl or jar.
  • Reserve some of the marinade to use for the salad dressing and pour the rest over the chicken breast. Cover and place in the refrigerator and allow the chicken to marinate for at least 20 minutes.
  • While the chicken marinates, prepare your salad vegetables and assemble your salad base. Begin with a layer of greens, followed by the fresh mozzarella, diced avocado and tomatoes.
  • Once the chicken has marinated, heat a skillet with some extra olive oil over medium heat.
  • Swirl the pan to distribute the oil and place the chicken in the pan. Cook on each side for 7-10 minutes only turning once. Make sure the internal temperature reaches 165° for safety!
  • Slice the chicken breast, or cube in bite-sized pieces, and place on the prepared salad.
  • Dress with the remaining pesto balsamic, chopped fresh basil, and a little salt and pepper.

Nutrition

Calories: 323kcalProtein: 32.2gFat: 15g
Keyword poultry, salad