Creamy Pesto Chicken Salad

 

Ingredients

• 1 pound boneless, skinless chicken breast, trimmed

• ¼ cup pesto

• ¼ cup low-fat mayonnaise

• 3 tablespoons finely chopped red onion

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red-wine vinegar

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 1 5-ounce package mixed salad greens (about 8 cups)

• 1 pint grape or cherry tomatoes, halved

Directions

1. Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

2. Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Spinach and Fried Egg Healthy Recipe

 

Ingredients

• 2 teaspoons sesame oil

• 1 (5 ounce) package baby spinach

• 1 teaspoon lower-sodium soy sauce

• 4 large eggs

• 2 cups cooked wheat berries

• ¼ cup kimchi

• ¼ cup chopped scallions

• 2 tablespoons unsalted roasted peanuts, roughly chopped

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer the mixture to a bowl.

2. Crack eggs into the skillet; cook for 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.

3. Divide wheat berries among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture and 1 tablespoon kimchi. Top evenly with scallions and peanuts.

Healthy marinated chicken kebabs

 

Creamy Enchilada Chicken Soup