Pesto Chicken Salad

3 whole poached chicken breasts, cubed, or about 5 cups cubed roasted chicken
1/3 cup pignolias (pine nuts), lightly toasted
3 medium ripe tomatoes, cut into wedges (optional)

Dressing
1 cup basil leaves
1/2 cup Italian parsley leaves
1/2 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 teaspoon red wine vinegar
Salt
Freshly ground pepper

Place the chicken in a serving dish.

Place the ingredients for the dressing in the work bowl of a food processor and process to blend well. Season with salt and freshly
ground pepper; add additional vinegar if needed.

Combine the dressing with the chicken; sprinkle the pignolias over all and garnish with the tomatoes, if you like.

6 to 8 servings


Cooking with Basil

Cooking with Basil

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