Low Carb Pesto Chicken Salad (THM S)

This chicken salad is easy to make, and tastes so fresh and elegant.

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This summery spin on chicken salad will quickly become one of your lunch time staples.

As far as the chicken goes, I like cooking a few chicken breasts and thighs in the crockpot so that I know it will be perfectly moist. I even use a little of the chicken broth left in the crockpot in the salad to help seal in the moisture.

The rest of the salad comes together in a snap – about 3/4-1 cup of mayonnaise, 1/3 c prepared Perfect Pesto, toasted sliced almonds, and salt and pepper as needed.

*NOTE: For the toasted almonds, just throw a big handful of sliced almonds from the grocery store (the bulk section usually has them for cheap!) in a dry skillet on low heat. Be patient, and turn them every few minutes until golden brown and toasty.

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The little flecks of fresh basil all through the salad make it slightly sweet. The toasted almonds give it a nice crunch to offset all the creaminess of the pesto and mayo.

It’s perfect in a low carb tortilla or Joseph’s pita. And, if I’m being real honest, it’s scrumptious on a plate with a fork. ^_~ Any way you have this salad, you can’t go wrong with it!

 

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Pesto Chicken Salad

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


Credit: Erin Murray, My Fling with Food

Ingredients

  • 4-5 cups cooked shredded chicken, light and dark meat
  • 1 c mayonnaise
  • 1/3 c prepared Perfect Basil Pesto
  • big handful sliced toasted almonds
  • salt and pepper

Directions

  1. Combine all ingredients in a large bowl and stir together. Store in an airtight container in the fridge for up to one week.

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