Pesto Chicken and Rice Salad Recipe

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Pesto Chicken and Rice Salad
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  1. Sprinkle pepper and salt over chicken; place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 375° for 35 minutes or until chicken is tender. Let cool. Bone chicken, and cut into bite-size pieces.
  2. Combine chicken, rice, and celery in a large bowl; toss lightly.
  3. Position knife blade in food processor bowl; add cottage cheese and next 3 ingredients. Process until smooth. Add chopped basil; process until blended. Pour basil mixture over rice mixture; toss lightly. Stir in Parmesan cheese and almonds.
  4. To serve, spoon 1 1/2 cups rice mixture onto each of 4 plates. Arrange tomato wedges evenly around rice mixture. Garnish with basil sprigs, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1177.46 Kcal (4930 kJ)
Calories from fat 677.11 Kcal
% Daily Value*
Total Fat 75.23g 116%
Cholesterol 161.84mg 54%
Sodium 1412.61mg 59%
Potassium 1462.9mg 31%
Total Carbs 70.84g 24%
Sugars 10.46g 42%
Dietary Fiber 13.8g 55%
Protein 64.85g 130%
Vitamin C 19.5mg 33%
Iron 4.2mg 23%
Calcium 382.4mg 38%
Amount Per 100 g
Calories 190.94 Kcal (799 kJ)
Calories from fat 109.8 Kcal
% Daily Value*
Total Fat 12.2g 116%
Cholesterol 26.24mg 54%
Sodium 229.07mg 59%
Potassium 237.23mg 31%
Total Carbs 11.49g 24%
Sugars 1.7g 42%
Dietary Fiber 2.24g 55%
Protein 10.52g 130%
Vitamin C 3.2mg 33%
Iron 0.7mg 23%
Calcium 62mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29
  • 32

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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