God, knows I love a good chicken salad. It's easy to make a big batch, the leftovers are even better and it's the perfect lunch food. Plus, I love me some mayo.
This one uses greek yogurt as well as mayo. I was 'spicious but it turned out really well. And you can never go wrong with homemade basil.
Protip- you can get a basil plant for the same price as a packet of basil at traders joes. But the plant keeps on giving.
Spinach Pesto
Adapted from Simply Whisked
Makes about 3/4 of a cup
- 1 cup basil
- 2 cups spinach
- 1 clove of garlic, peeled
- 1/4 cup + 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- pepper to taste
- 1/4 cup sliced almonds
- 1/3 cup grated pecorino romano cheese
Combine all ingredients in a food processor and blend until smooth.
Next time: need to make enough to freeze for when the basil plant is done.
Pesto Chicken Salad
Adapted from Simply Whisked
- 4 1/2 cups chicken, cooked and shredded (about 3 chicken breasts)
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 1/2 cup greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup + 2 tablespoons spinach basil pesto sauce (above)
- salt and pepper to taste
Combine all ingredients in a medium/large bowl. Stir.
Refrigerate for 30 minutes before serving.
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