Lunch

Leftover Chicken Pesto Salad with Edamame is for Lunch.

Leftover Chicken Pesto Salad with Edamame takes 25 minutes to prepare.

Leftover Chicken Pesto Salad with Edamame takes 5 minutes to cook.

Leftover Chicken Pesto Salad with Edamame makes 4 servings.

The ingredients for Leftover Chicken Pesto Salad with Edamame are:

2 cups diced cooked chicken
1/4 cup sliced green onions (scallions)
1/2 cup frozen edamame or green peas
1/2 cup black olives (or more, I used about half a can)
1/3 cup mayo (can be light but not fat free for South Beach Diet)
3 T basil pesto
1/3 c feta cheese

Here is how you make Leftover Chicken Pesto Salad with Edamame:

Thaw frozen edamame or peas with cold water, and let drain in colander while you prep the other ingredients. Dice chicken into pieces about 3/4 inch and put into mixing bowl. Slice green onions and cut olives in half and add to chicken. Blot edamame or peas dry with paper towel, then add to bowl with other ingredients.In a small bowl, whisk together mayo and pesto. Gently fold dressing into salad. Chill for an hour or two before serving.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MENAGERIE56.

The nutritional information for Leftover Chicken Pesto Salad with Edamame is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 270.5

• Total Fat: 15.9 g
• Cholesterol: 57.9 mg
• Sodium: 777.1 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.8 g
• Protein: 21.9 g