Chicken Pesto Salad
Servings: 4
Ingredients
- 2 cups fresh basil stems removed
- 3-4 cloves of garlic minced
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 Tbsp lemon juice
- 1/3 cup nuts of choice I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted
- ¼ cup to 1/3 cup grated Parmesan cheese
- ½ cup to ¾ cup olive oil
- 1/2 cup avocado mayonnaise
- 4 cups shredded chicken I like to shred a fresh rotisserie chicken
Instructions
- Place first seven ingredients (basil through Parmesan) in Cuisinart or blender. Blend for 2-3 minutes or until starting to combine. Drizzle olive oil into blender while going to emulsify. Adjust level of olive oil needed to drive desired consistency. Add avocado mayonnaise and blend another minute. In a large bowl, mix shredded chicken and pesto mixture. Stir to combine. Serve on toasted bread or with crackers.
Notes
Serves 4-6
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