Pesto Chicken Salad
Pesto Chicken Salad is a delicious, easy recipe for your next party. You can use leftover chicken or store-bought rotisserie chicken. The rotisserie is the perfect way to make pesto-infused chicken salad. It only takes 20 minutes to make. Simply combine the shredded, cooked, and roasted rotisserie-roasted pieces of the thigh. After that, you can add chopped celery, tomatoes, and onions for a delicious salad.
Ingredients
Fresh Basil Pesto
- 2 cups Fresh Basil
- 1/3 cup Pine Nuts toasted and cooled
- 2 Garlic Cloves
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Fresh Parmesan-Reggiano I used Grana Padano Stravecchio
- Salt and Fresh Ground Pepper to taste
Pesto Chicken Salad
- 1 cup Fresh Basil Pesto recipe above
- 2 cups Chicken Breast chopped in small cubes
- 1/2 cup Light Sour Cream
- 1/4 cup Mayonnaise low fat or regular
- 1 tsp Lemon Juice
Instructions
Fresh Basil Pesto
- Add basil leaves and pine nuts to the bowl of a food processor. Pulse until completely chopped up.
- Add garlic cloves to the food processor and pulse some more until garlic is fully chopped up and mixed with the basil mixture.
- Add the oil in a slowly steady stream to the basil mixture while food processor is turned on.
- Scrape the sides of the bowl and add the cheese. Pule a few more times until incorporated. Season with salt and pepper to taste.
Pesto Chicken Salad
- Mix all ingredients in a large bowl. Sandwich between two fresh bread slices or serve with lettuce.
Video
Notes
What an easy and fresh meal! At least it tasted fresh. That is why I love basil, it instantly wakes you up with its bright and distinctive flavor. I used freshly baked challah bread but you could use any sort of bread to make a sandwich or panini and feel free to add your favorite toppings to the sandwich, such as roasted bell peppers or cheese. I have never been a fan of eating tuna or chicken salad on lettuce, but it that is how you roll then go right away. However you eat this, you are sure to enjoy it.