Creamy Pesto Chicken Salad Recipe Is a No-Cook Lunch or Dinner (5 Ingredients, 15 Minutes) High Fiber Recipes Chicken Recipes Dinner Lunch Salads High Protein Recipes Gluten-free
"This pesto chicken salad is truly ALL THE THINGS!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Thanks to the tasty homemade pesto, we have lots of flavor dimensions for such a super simple meal! The chicken and baby peas combo gives us lots of protein and important nutrients. I also really enjoy the different textures: melt-in-your-mouth baby peas in a crisp lettuce leaf is surprisingly satisfying."
The creamy pesto chicken salad lettuce wraps recipe comes together fast. "I mean, if you’re going to make your own homemade pesto (which I recommend!) that will take five minutes, then you’ll need another 10 minutes max to chop and prepare everything else."
If using frozen peas, place them in a colander and run them under hot water for a minute to thaw. Set aside while allowing water to drain completely. Good choices for the lettuce are butter lettuce, Boston bibb lettuce, romaine, red or green leaf, collard greens, iceberg or even cabbage leaves. You could even skip the lettuce and use the chicken salad to make sandwiches or spoon it over lettuce.
Serve these refreshing, high-protein lettuce wraps for dinner or lunch. Be sure to check out the health benefits of green peas, the health benefits of pesto, the health benefits of Greek yogurt, the health benefits of protein and the health benefits of fiber.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 1 cup fresh or frozen green baby peas
- 2 cups cooked chicken, diced or shredded
- 1/3 cup homemade pesto sauce or jarred pesto
- 1/4 cup plain Greek yogurt or unsweetened coconut yogurt
- 2 tablespoons sundried tomatoes, chopped
- crushed red pepper flakes (optional)
- lettuce leaves, for serving (optional)
Here's how to make it:
- Put the chicken into a large bowl. Add the pesto yogurt, sundried tomatoes and peas. Toss to combine. Season with salt and pepper. (If using frozen peas, place them in a colander and run them under hot water for a minute to thaw. For some spice, add crushed red pepper flakes.)
- If making a lettuce wrap, lay several lettuce leaves on top of each other (doubled up) to create a sturdy vessel. Spoon the chicken salad in the lettuce leaves. Sprinkle with crushed red pepper flakes, if desired.
Recipe and photo courtesy of Clean Food Crush®.
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