Pesto Chicken Salad

 

INGREDIENTS

• 1 pound chicken breasts, cooked and shredded
• ½ cup basil pesto homemade or store-bought
• ¼ cup mayonnaise preferably avocado oil-based
• ¼ cup pine nuts
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese, crumbled
• 2 cups mixed salad greens
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

INSTRUCTIONS 

• Begin by cooking the chicken breasts. You can either grill, bake, or sauté them until fully cooked. Once done, allow them to cool slightly before shredding into bite-sized pieces.
• In a large mixing bowl, combine the shredded chicken with the basil pesto and mayonnaise. Stir until all the chicken is evenly coated with the pesto mixture.
• Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, or until they're golden brown and fragrant. Keep an eye on them to prevent burning. Remove from heat and let cool.
• Add the cherry tomatoes, crumbled feta cheese, and toasted pine nuts to the chicken mixture. Gently toss to combine.
• Season the salad with salt and pepper to taste.
• Lay a bed of mixed salad greens on each serving plate. Top with the pesto chicken mixture.
• Garnish with fresh basil leaves if desired.
• Serve immediately or refrigerate until ready to eat. Enjoy your flavorful, keto-friendly Pesto Chicken Salad!