Pesto Chicken Salad with Almonds (THM S)

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Back in my hair salon days, I worked down the street from this amazing little lunch cafe that made the best everything. Tomato basil soup, tortilla soup, chicken salad, sandwiches, you name it – they were the best at it.

My favorite item was their basil chicken salad on their house-made cranberry nut bread. Although I can’t really do the cranberry nut bread, I can certainly recreate the pesto chicken salad at home.

This salad is quick and easy to make. The flavor is straightforward, yet unexpected.

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This is fabulous on its own, or you can wrap it up in a low carb tortilla with some lettuce. It’s a great lunch item to make on a Sunday for the whole week. Plus, kids really love it. The flavor is simple, but very refreshing.

Pesto Chicken Salad (THM S)

  • Servings: Multiple
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs chicken breasts, cooked and shredded
  • 1 c mayonnaise
  • 1 cup fresh basil leaves
  • 1/4 c fresh parsley
  • 1/4 c EVOO
  • 1 garlic clove, grated
  • 1/4 c grated Parmesan or Asiago cheese
  • 1 handful sunflower seeds or pine nuts
  • 1/2 c sliced almonds (not necessary, but adds great texture)
  • salt and pepper

Directions

  1. In a blender or food processor, add the basil, mayo, EVOO, sunflower seeds, parsley, grated garlic, cheese, salt, pepper, and an ice cube. *NOTE: The ice cube will help keep the pesto mayo nice and green. Sometimes, when basil is chopped in a processor or blender it will get brown and “bruise.” The ice helps prevent that.
  2. Blend until you get a smooth puree, and add it to the shredded chicken. If the mixture still seems a little dry, you can add more mayo if needed. Adjust for salt and pepper, and add the sliced almonds (if using). Toss it all together, and refrigerate or serve immediately.

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