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 RecipeIngredients
- 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
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.
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.
Use immediately, or store in an airtight container in the refrigerator for up to 5 days.
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.
Serve over dressed salad greens, as a sandwich between bread or with crackers.
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