Strawberry-Pesto Chicken Salad

I created this pesto version of chicken salad because of my love of chicken salad. I wanted to create a healthier version that wasn’t made with mayonnaise. I thought of the components of a spinach and strawberry salad and made a chicken salad out of it. I love it served over dressed salad greens topped with goat cheese.

This could be a healthy and easy option for your work week lunch. It is also kid friendly. My son liked it too.

Strawberry-Pesto Chicken Salad

Print Recipe
Serves: 4

Ingredients

  • Basil-Spinach Pesto:
  • 2 tablespoons chopped pecans
  • 4 cups firmly packed spinach leaves
  • 1 cup firmly packed fresh basil
  • 2 garlic cloves, chopped
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • Fine sea salt
  • 2 rotisserie chicken breasts, shredded
  • 4 strawberries, sliced
  • 1 ½ tablespoons toasted pecan halves

Instructions

1

For the pesto, toast the pecans in a medium skillet over medium-high heat until fragrant, tossing frequently. Transfer to a plate, and let cool for 5 minutes.

2

Place the pecans and garlic in the bowl of a food processor, and process until finely chopped. Add the spinach leaves, basil, olive oil, cheese, and salt. Process until combined and almost smooth.

3

Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

4

For the chicken salad, combine the shredded chicken and ½ cup of the pesto in a medium bowl. Stir until the chicken is coated in the pesto. Add the strawberry slices and pecans. Stir until just combined.

5

Serve over dressed salad greens, as a sandwich between bread or with crackers.

 

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