Pesto chicken salad
By Anna Glover
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
- Serves 2
Nutrition per serving
- 50g couscous
- 2 tbsp pesto
- 2 tbsp fat-free yogurt
- 2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded
- ½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve
- ½ cucumber, chopped
- 2 sundried tomatoes in oil, drained and sliced
- 2 Little Gem lettuces, leaves separated
- 2 tsp toasted pine nuts
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.
Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.