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Pesto Chicken and Rice Salad
 
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 4
Ingredients:
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 pounds skinned chicken breasts
vegetable cooking spray
3 cups cooked long-grain rice (cooked without salt or fat)
1 cup chopped celery
1/2 cup 1% low-fat cottage cheese
1/3 cup reduced-calorie mayonnaise
1/3 cup nonfat buttermilk
2 cloves garlic
1 cup chopped fresh basil
1/4 cup grated parmesan cheese
2 tablespoons slivered almonds, toasted
4 medium tomatoes, cut into wedges
fresh basil sprigs (optional)
Directions:
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.
By RecipeOfHealth.com