Pesto Chicken and Rice Salad

Oxmoor House
4 (1 1/2-cup) servings.


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1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 pounds skinned chicken breasts
Vegetable cooking spray
3 cups cooked long-grain rice (cooked without salt or fat)
1 cup chopped celery
1/2 cup 1% low-fat cottage cheese
1/3 cup reduced-calorie mayonnaise
1/3 cup nonfat buttermilk
2 cloves garlic
1 cup chopped fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons slivered almonds, toasted
4 medium tomatoes, cut into wedges
Fresh basil sprigs (optional)


Sprinkle pepper and salt over chicken; place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 375° for 35 minutes or until chicken is tender. Let cool. Bone chicken, and cut into bite-size pieces.

Combine chicken, rice, and celery in a large bowl; toss lightly.

Position knife blade in food processor bowl; add cottage cheese and next 3 ingredients. Process until smooth. Add chopped basil; process until blended. Pour basil mixture over rice mixture; toss lightly. Stir in Parmesan cheese and almonds.

To serve, spoon 1 1/2 cups rice mixture onto each of 4 plates. Arrange tomato wedges evenly around rice mixture. Garnish with basil sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 472
Caloriesfromfat 24 %
Fat 12.8 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 40.1 g
Carbohydrate 47.7 g
Fiber 0.0 g
Cholesterol 90 mg
Iron 0.0 mg
Sodium 559 mg
Calcium 0.0 mg