Pesto is just yummy. Pesto-Chicken Salad is even yummier! Image courtesy of zole4 and FreeDigitalPhotos.net.
I love this recipe. However, with fall weather loudly knocking at my door, I’m making this tonight, but trying a hot version. Oh yeah, baby.
Warm Chicken-Pesto Salad
Net Carbs: 2.8g
WW PointsPlus: 6
Makes 4 servings (Note: Serving size of chicken pesto mix = 1/2C)
2C chopped cooked chicken (leftovers work wonders here!), remove skin and any fat
1 celery stalk, trimmed and finely chopped
1/3C mayonnaise with Olive Oil
1/3C finely chopped onion
2 tbsp. chopped fresh parsley
2 tbsp. pesto (recipe below or you can use store pesto)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
8C baby spinach
Combine celery, mayo, onion, parsley, pesto, salt and pepper in a bowl. If using freshly cooked chicken, chop chicken while it is still warm and toss into bowl and mix. Otherwise, warm chicken to desired temperature in a microwave on medium heat for 1-2 minutes; transfer to bowl and mix. Serve immediately on top of baby spinach. Eat up.
Net Carbs: 0.5
WW Points Plus: 3
Yields 2 cups of pesto
Serving Size: 2 tbsp/serving
2C basil leaves, packed
½C extra virgin olive oil
¼C pine nuts
1/2C grated parmesan cheese
5 cloves garlic, chopped
2 tbsp lemon zest, chopped
salt and pepper to taste
Combine basil, pine nuts, cheese, garlic and zest in a food processor; and slowly add in the olive oil during blending. Blend until desired texture. Taste and add salt and pepper as necessary.
Store covered in the refrigerator for up to one week. To freeze, it’s best to divide it into smaller portions so you don’t have to defrost the entire batch. Hint: You can freeze in ice cube trays and then store the “cubes” in freezer bags.