Pesto Chicken Salad
Do you love chicken salad? I do, but sometimes I feel like it can be boring and a bit overdone. This Pesto Chicken Salad is anything but boring! Try out this fresh new twist on a classic spread. It is sure to spice up your lunch or party tray! The spinach and basil add a delicious freshness to the dish and the pine nuts give it a great additional texture along with their great toasted flavors. When it all comes together with the deliciousness of the Parmesan cheese…Wow! If you are a pesto fan, or a chicken salad fan, then this dish is a must try. It was fantastic on the ciabatta bread but would also be fabulous in a lettuce wrap or as a dip with some crackers or toasted pita.
Ingredients for Pesto Chicken Salad
3 cups chicken, cooked (I used breasts)
1 cup fresh basil leaves, packed
1 cup fresh spinach leaves, packed
1 cup Greek yogurt, 7-ounces
1/2 cup Parmesan cheese, freshly grated
1/4 cup Pine nuts, toasted
3 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon lemon
1/4 teaspoon salt
1/2 teaspoon pepper
Directions for Pesto Chicken Salad
Chop your chicken in to small pieces and add to a large bowl
Finely chop your basil and spinach and add it to the chicken
Add all the remaining ingredients and stir well to combine.
Taste and adjust the seasonings.
To toast the Pine nuts, add them to a small pan over medium-high heat. Once the pan comes up to temperature, they will toast very quickly, so this isn’t something you want to walk away from. Once they are lightly browned and glistening, remove them from the pan to stop the cooking. Do not burn them or they’ll be bitter. And don’t skip this step. Toasting the nuts brings out the nature oils and intensifies the flavor.
How did you like this Pesto Chicken Salad? Did you give it a try? Do you have any favorite chicken salad recipes?
I have to tell you this was such a hit in my house that I make it about once a week now. I adore it on crackers.
Speaking of crackers you will want that recipe too: