Basil Pesto Chicken Salad
Lunch was ahhh-mazing and a fresh combination of current cool season greens and frozen pesto from a late summer basil harvest.
I often pick up a rotisserie chicken at the store because I just can’t helping pass up the savory aroma capturing me while I am shopping to nearby deli. The leftovers are always great to shred and throw in soups or other baked dishes like enchiladas, but one of the easiest ways to use it up is throw together a quick chicken salad. Below is my recipe for pesto chicken salad that I lunched on this week.
2-3 cups of shredded cooked chicken (make your own or cheat with a rotisserie)
1 cup of mayonnaise
3-4 oz of basil pesto
1/3 cup toasted pine nuts
1/2 - 1 tsp of white pepper
lemon juice to taste
salt & pepper to taste
Mix it all together and enjoy a top a freshly harvested salad, on a toasted sandwich, or straight to your belly by the spoonfulls.