Pesto Chicken Salad from @tidal_tastes

Author Ansley Wall @tidal_tastes

Prep time

20 Min

Cook time

20 Min

Total time

40 Min

Pesto Chicken Salad

Ingredients

3 Springer Mountain Farms Boneless Skinless Chicken Breasts
Olive Oil
Salt & Pepper, to taste
2 stalks celery
3-4 green onions
1/3 cup prepared pesto
Zest & juice of 1 lemon
1/2 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons Greek yogurt

Instructions

On a parchment lined baking sheet, place 3 chicken breasts, drizzle them lightly with olive oil, and season with salt and pepper on both sides.
Bake for approximately 20 minutes at 350°F or until the internal temperature of each breast reaches at least 165°F; cool.
Place cooled chicken in a food processor* and pulse to tiny shredded pieces. (Be care not to overprocess the chicken!)
Remove the chicken and place in a medium sized bowl.
Add celery and green onion to processor and pulse a few time to chop into tiny pieces.*
Place the chopped celery and green onions to the chicken in the bowl and add Dijon mustard, zest and juice from the lemon, mayonnaise, Greek yogurt along with salt and pepper to your taste.
Stir to combine.

Notes

*The cooked and cooled chicken can be chopped finely with a knife if a food processor isn't available. The same can be done with the celery and onions.