Main dish salads: fresh chicken with baby green salad. Submitted by: e. Clark

2 tablespoons of extra virgin olive oil, divided2 chicken boneless and Skinless, boneless breasts halves1/4 cup pesto sauce3 cups mixed baby average greens1 red pepper, sliced1 the small cucumber and red onion sliced1/4, finely of sliced1 tbsp balsamic vinegar1 tbsp honeysalt and of tasteHeat pepper 1 c. soup of olive oil in a skillet over medium heat. Cook chicken breasts in pan 10 minutes on each side, or until the juices run clear. Remove the skillet chicken and shred. Return to the Pan, mix in pesto sauce and continue cooking until the sauce is heated through. Place the Greens in a bowl and garnish with chicken, peppers, cucumber and onion. Sprinkle with the remaining olive oil, balsamic vinegar and honey. Season with salt and pepper. Mix and serve. Amount per serving  Calories: 255. Total FAT: 15.9 g | Cholesterol: 41 mg powered by ESHA chicken of the DatabaseFresh of nutrients with baby green salad

By recipe servings: 4

Amount per serving

Calories: 255

Total FAT: 15.9 gcholesterol: 41 mgSodium: 262 mgTotal carbohydrates: 11.1 g dietary fiber: 1.9 gprotein: 17.2 g see detailed NUTRITION
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