Summer Veggie Chicken Salad
Heirloom Tomato-Pesto Crispbread
Ingredients
- 2 zucchini
- 4 cups shredded rotisserie chicken
- 4 green onions, thinly sliced
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- ½ lb green beans, trimmed
- ½ cup olive oil vinaigrette
- ⅓ cup olive-oil mayonnaise
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Instructions
- Shave zucchini into thin ribbons using a Y-shape vegetable peeler into a large bowl; add chicken and onions.
- Cook asparagus and green beans in boiling water to cover in a saucepan over medium-high heat 3 to 4 minutes or until crisp-tender; drain, and rinse under cold water to cool. Pat dry; add to chicken salad.
- Stir together vinaigrette and mayonnaise. Add dressing to salad; toss. Season with salt and pepper.
Side Dish Ingredients
- 2 heirloom tomatoes, sliced
- 6 slices multigrain crispbread
- 6 Tbsp pesto
Side Dish Instructions
- Arrange tomatoes over crispbread slices; dollop each with pesto.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
343
|
102
|
445
|
| Fat (g) | 23 | 6 | 29 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 7 | 11 | 18 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 758 | 215 | 973 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
