Warm Chicken Salad with Peas & Polenta

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

4 teaspoons extra-virgin olive oil, divided

1 (16 to 18 ounce) tube polenta, cut into 8 rounds

1 pound cooked chicken, shredded or cut into small pieces

1 pound frozen peas, thawed

½ cup nonfat plain Greek yogurt

½ cup pesto

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add polenta and cook until hot, 3 to 4 minutes per side. Transfer the polenta to 4 plates.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add chicken and peas, cover and cook, stirring occasionally, until the chicken and peas are hot, 2 to 4 minutes. Remove from the heat and stir in yogurt and pesto.

Serve the chicken and peas over the polenta.

Nutrition

• Calories: 535 kcal
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 105 mg
• Sodium: 770 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 48 g