Directions:
- Preheat oven to 350.
- Season chicken with salt and pepper, and any additional spices of your choice.
- Line baking sheet with foil and bake chicken for 35 minutes or until done.
- Let rest 10 minutes or longer, then shred into large salad bowl.
- Add to the bowl; cooked and cooled pasta, cooked and cooled broccoli, red onion, fresh herbs, salt and pepper, and toasted nuts.
- In small bowl, for the dressing, mix pesto, vinegar, sour cream, and italian dressing.
- Pour dressing over salad and mix well.
- Refridgerate and serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.34 Kcal (1203 kJ) | ||
| Calories from fat | 164.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.25g | 28% | |
|---|---|---|---|
| Cholesterol | 26.8mg | 9% | |
| Sodium | 120.03mg | 5% | |
| Potassium | 357.29mg | 8% | |
| Total Carbs | 23.83g | 8% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 9.35g | 19% | |
| Vitamin C | 45.7mg | 76% | |
| Iron | 2.6mg | 15% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 163.49 Kcal (684 kJ) | ||
| Calories from fat | 93.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 28% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 9% | |
| Sodium | 68.3mg | 5% | |
| Potassium | 203.3mg | 8% | |
| Total Carbs | 13.56g | 8% | |
| Sugars | 1.78g | 13% | |
| Dietary Fiber | 1.51g | 11% | |
| Protein | 5.32g | 19% | |
| Vitamin C | 26mg | 76% | |
| Iron | 1.5mg | 15% | |
| Calcium | 51.1mg | 9% | |
* 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.
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