Description
A vibrant, herb-forward salad blending basil pesto, tender diced chicken, and crunchy vegetables with toasty pine nuts. Perfect for quick lunches or picnics, it combines rustic Italian flavors with modern simplicity.
Ingredients
2 cups cooked and diced chicken breast
1/4 cup mayonnaise
1/2 cup fresh basil pesto
1/4 cup toasted pine nuts
1/2 cup diced celery
1/4 cup finely chopped red onion
1 tablespoon fresh lemon juice
Instructions
Preheat oven to 350°F (180°C) and toast pine nuts on a baking sheet for 8-10 minutes
In a large bowl, combine diced chicken, mayonnaise, pesto, and lemon juice
Stir in diced celery and red onion
Mash ingredients with a fork to desired texture
Add toasted pine nuts and gently fold to combine
Chill for 15 minutes before serving for flavors to meld
Notes
Use chicken breast for a leaner version
Grilled chicken works well for added smokiness
Add torn basil leaves for extra freshness
Store in airtight container for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg