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Pesto Chicken Salad |
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| Serves 2 |
Prep 20 mins |
No cook |
Easy |
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My rating |
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Ingredients |
50g Couscous
2 tbsp pesto
2 tbsp fat-free yoghurt
2 cooked, skinless chicken breasts or 200g leftover roast
chicken, shredded
1/2 cucumber, chopped
2 sun-dried tomatoes in oil, drained and sliced
2 little gem lettuces, leaves separated
2 tsp toasted pine nuts
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Put the couscous in a large,
heatproof bowl and cover with 100ml boiling water. Stir in
1 tbsp pesto. Cover and leave for 8 mins.
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Fluff the couscous with a
fork, then stir in the rest of the pesto, the yoghurt and
some seasoning. Toss in the chicken, basil, chopped
cucumber and sundried tomatoes.
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Spoon the couscous mixture
into the lettuce leaves to eat with your fingers, or serve
over the lettuce like a salad. Scatter over the pine nuts
and more basil before serving.
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DAILY
DINNERS 
