Fresh Chicken Salad with Baby Greens

This is a very delicious salad that will fill you up by itself, or it can be served on the side. Perfect with leftover chicken breast.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 255 Calories

Ingredients

• 1 tablespoon honey
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 2 skinless, boneless chicken breast halves
• 1 medium red bell pepper, sliced
• 2 tablespoons extra virgin olive oil, divided
• 3 cups mixed baby greens
• 1 small cucumber, sliced
• 0.25 red onion, thinly sliced
• 0.25 cup pesto sauce

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

Step 2

Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.