Leftover Chicken Pesto Salad with Edamame (or Peas)

KALYN'S KITCHEN(2)
Laura K.: "Delicious, i didn't have edamame, so left it out…" Read More
7Ingredients
50Minutes
540Calories

Ingredients

US|METRIC
  • 6 cups cooked chicken (diced)
  • 1/2 cup sliced green onions
  • 1 cup frozen green peas
  • 3 3/4 ounces sliced black olives (drained)
  • 1/2 cup mayo
  • 1/4 cup basil pesto (see notes)
  • 1 tablespoon lemon juice (fresh-squeezed)
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    NutritionView More

    540Calories
    Sodium22% DV520mg
    Fat52% DV34g
    Protein92% DV47g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories540Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol155mg52%
    Sodium520mg22%
    Potassium440mg13%
    Protein47g92%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A20%
    Vitamin C15%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Laura K. 2 years ago
    Delicious, i didn't have edamame, so left it out and used red onion, but this was fantastic. Great for leftover chicken breast.
    Roxanne H. 4 years ago
    Love, love! I did not use left over chicken, but used crock pot cooked thighs; didn't have jarred pesto, but used Knorr with olive oil; I used probably 1/4 C mayo and all else as specified. No other seasonings needed but a garnishing of ground pepper. Easy does it and has a gourmet taste. Loved it.

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