Name: Kale White Bean and Pesto Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 6 cups kale, finely chopped; 1 (15 oz) can cannellini beans, rinsed and drained; 1 breast chicken breast, cooked, chopped or shredded; 1 cup grape tomatoes, halved; 1/2 cup pesto; 1 large lemon, cut into wedges

Estimate, per serving

Cal: 332
Protein: 27.9g
Carbs: 23.1g
Fat: 14.4g
Sodium: 715mg
Fiber: 7.4g

Ingredients

kalefinely chopped: 6 cups
cannellini beansrinsed and drained: 1 (15 oz) can
chicken breastcooked, chopped or shredded: 1 breast
grape tomatoeshalved: 1 cup
pesto: 1/2 cup
lemoncut into wedges: 1 large

Method

01Place kale in a large bowl. Rinse and drain beans, halve tomatoes, chop chicken, and add all to the bowl.
02Add pesto and toss until everything is lightly coated. Add more pesto to taste if desired.
03Serve immediately or refrigerate. Serve each portion with a lemon wedge and squeeze juice over top just before eating.

Fits

Gluten-free
Soy-free