Pesto Chicken Salad with Sun-Dried Tomatoes
By Joe
Source: Serious Eats — Arlyn Osborne, Pesto Chicken Salad.
A pesto chicken salad recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Mix water and salt, and mix to dissolve salt in a big saucepan. Add chicken and set over a medium-high flame till water temperature registers between 150 and 70°C (65.5 to 71°C) upon an instant-read thermometer; adjust heat in order to maintain water temperature in the 150–70°C range. (it does not matter if the temperature bounces round a little, but try to hold it above 150 plus below 75°C.) Cook till thickest part of chicken registers 65°C (65.5°C) upon an instant-read thermometer, 25 to 30 minutes. Take out chicken and leave to rest till cool enough to handle, around 5 minutes. Shred chicken into bite-size pieces and keep to one side using two forks or clean hands. Mix mayonnaise, pesto, and lemon juice till everything is uniformly mixed in a big bowl. Add set-aside shredded chicken and sun-dried tomatoes and mix well. Taste and add salt if it needs it with salt and pepper. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 47 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 214 kcal |
| Protein | 7.1 g |
| Carbohydrate | 5 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 18.7 g |
| of which saturates | 3.1 g |
| Fibre | 1.1 g |
| Salt | 2.38 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
