Chicken Salad with
Fennel and Pesto

Basil pesto creates a delicious coating for this chicken salad punctuated by the licorice flavor of the fennel.

PREP TIME: 20 MINUTES • COOK TIME: ABOUT 5 MINUTES
4 SERVINGS

• 2 tablespoons butter
• 1½ pounds chicken cutlets, cut into 1-inch strips
• 2 tablespoons lemon juice
• 6 tablespoons Basil Pesto, divided
• 1 medium fennel bulb, halved, cored, and thinly sliced
• 1 cup chopped red bell pepper
• salt and pepper to taste

1. Heat the butter in a skillet over medium-high heat until the foam subsides. Add the chicken, drizzle with the lemon juice, and cook, turning frequently, until golden, about 5 minutes. Stir in 4 tablespoons of the pesto, coating the chicken well.

2. Transfer the chicken to a large serving bowl. Add the fennel, bell pepper, remaining 2 tablespoons of pesto, salt, and pepper. Toss well. Serve immediately or refrigerate, covered, for up to 1 day.

PER SERVING

carbs: 9 grams; Net Carbs: 6 grams;
fiber: 3 grams; protein: 40 grams; fat: 20.5 grams; calories: 381

PHASES 2–4