Kale White Bean and Pesto Salad
Ingredients
-
6
cups
kale, finely chopped
-
1
15 oz. can
cannellini beans
-
1
cooked chicken breast
chicken breast
-
1
cup
grape tomatoes
-
½
cup
pesto
-
1
large
lemon, cut into wedges
Instructions
- 1. Place the finely chopped kale in a large bowl.
- 2. Rinse and drain the cannellini beans, slice the tomatoes in half, and add them to the bowl.
- 3. Chop or shred the chicken and add it to the bowl.
- 4. Add the pesto to the bowl and toss until everything is lightly coated.
- 5. Taste and add more pesto if desired.
- 6. Serve the salad immediately or refrigerate until ready to eat.
- 7. Serve each portion with a wedge of lemon and squeeze fresh lemon juice over top before eating.
Nutrition Facts (estimated)
Servings
4
Calories
332
Total fat
14g
Total carbohydrates
23g
Total protein
28g
Sodium
715mg
Cholesterol
0mg
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