This chicken salad is easy to make, and tastes so fresh and elegant.
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.
*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.
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
Credit: Erin Murray, My Fling with Food
- Combine all ingredients in a large bowl and stir together. Store in an airtight container in the fridge for up to one week.