Week 25 – Pesto Chicken Salad - Able Digital Wellness

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts, shredded, (OR find 200g pre-prepared from the deli, a roast chicken or pre-cooked, unflavoured shredded chicken)
1/2 small bunch of basil
1/2 cucumber
2 sundried tomatoes in oil
2 Little Gem lettuces
2 tsp toasted pine nuts

Shred chicken if it isn’t already with two forks, pick basil leaves and tear into small halves, chop cucumber into small chunks, drain sundried tomatoes and slice, separate lettuce leaves (you want up to 8 or 10 individual cup sized lettuce leaves)
Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.

Week 25 – Pesto Chicken Salad