Nutritional Info

Nutrition Facts

Serving Size 1 (196g)

Calories 121
Calories from Fat 50 (41%)
Amount Per Serving %DIV
Total Fat 5.5g 8%
Saturated Fat 3.8g 19%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 18.2mg 6%
Sodium 459.3mg 20%
Potassium 283.7mg 6%
Total Carbohydrate 9.3g 3%
Dietary Fiber 3g 12%
Sugars 1.7g
Protein 2.8g 6%

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Recipe Description
The pesto cream sauce used in this salad perfectly highlights the roasted chicken. A delicious and complete salad meal.
Prep time
45 min
Cook time
0 min
Ready In
45 min


Serves Tool

Serves To:USMetric
8   iceberg lettuce leaves, to serve
1 Pinch(pn)  salt, to taste
2   large, skinned red bell peppers from a jar, well drained and sliced
3   celerey stalks, chopped
21 Ounce(oz)  cooked boneless chicken, any skin removed and cut into bite sized chunks
1 Pinch(pn)  pepper, to taste
4 Tablespoon(T)  pesto sauce
2/3 Cup(c)  sour cream


To make the pesto cream, put the sour cream into a large bowl, then beat in 4 tablespoons pesto sauce. Taste and add more pesto if you want a stronger flavor. Add the chicken, celery and bell peppers to the bowl and gently toss together. Add salt and pepper to taste and toss again. Cover and chill until required. Remove the salad from the refrigerator 10 minutes before serving to return to room temperature. Give the salad ingredients a good stir, then divide among individual plates lined with lettuce leaves.

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