Leftover Chicken Pesto Salad Recipe with Edamame or Peas (Low-Carb, Gluten-Free)
Leftover Chicken Pesto Salad is the perfect use for leftover rotisserie chicken!
(Leftover Chicken Pesto Salad was updated with step-by-step photos September 2012. If you’re making Pesto from your garden basil, this salad is a very tasty way to use it!)
While the edamame or peas thaw, cut up the leftover chicken into pieces about 3/4 inch square.
Thinly slice green onions, cut the olives in half, and measure out the edamame (or peas).
Mix the mayo and pesto to make the dressing.
Leftover Chicken Pesto Salad with Edamame (or Peas)
(Makes 4-6 servings, recipe created by Kalyn)
2 cups diced cooked chicken
1/4 cup sliced green onions (scallions)
1/2 cup frozen edamame or green peas
1/2 cup black olives (or more, I used about half a can)
1/3 cup mayo (can be light but don’t use fat free mayo for South Beach Diet)
3 T basil pesto
Thaw frozen edamame or peas with cold water, and let drain in colander while you prep the other ingredients. Dice chicken into pieces about 3/4 inch and put into mixing bowl. Slice green onions and cut olives in half and add to chicken. Blot edamame or peas dry with paper towel, then add to bowl with other ingredients.
In a small bowl, whisk together mayo and pesto. Gently fold dressing into salad. Chill for an hour or two before serving.
Variations: You could replace the edamame or peas with any number of other ingredients including diced red bell peppers, celery, radishes, cooked asparagus, or jicama. For a lower-fat salad, leave out olives and add another veggie ingredient to go with the peas.
South Beach Diet / Low-Carb Diet Suggestions:
If you use edamame (or another low-carb/phase one ingredient) this salad would be approved for all phases of the South Beach Diet and most other types of low-carb diets. With peas, it would be higher in carbs and be limited to phase two for South Beach. The South Beach Diet says regular or low fat mayo is allowed but says to use it sparingly. I use full-fat mayonnaise made with soybean oil. Obviously mayonnaise and pesto are both high in fat, but soybean oil and olive oil are both considered “good fats”. You could certainly use low fat mayo in this recipe with good results, and I would use portion control for the salad and eat it with some veggies or a big green salad on the side.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Dishes with Basil Pesto:
(Recipes from other blogs may not be South Beach Diet friendly, check ingredients.)
Easy Penne Pasta with Zucchini and Basil Pesto from Kalyn’s Kitchen
Baked Pesto Chicken from Kalyn’s Kitchen
Savory Tomato Pesto Pie from Farmgirl Fare
Chicken Stuffed with Pesto and Cheese from Kalyn’s Kitchen
Pesto Pasta Salad from Simply Recipes
Pesto Lemon Rice from Kalyn’s Kitchen
Spaghetti with Basil Pesto, Tomatoes, and Olives from The Perfect Pantry
Barely-Cooked Asparagus with Basil Pesto from Kalyn’s Kitchen
Mini-Meatball Sliders with Basil Pesto from Annie’s Eats
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