Pesto Chicken Salad

Updated: Oct 22

This is great to make with leftover pesto and leftover chicken breast or thighs – you can also cook extra chicken and save for an easy lunch the next day!


Makes 1-2 servings.


Ingredients:

  • 1 cup chopped chicken breast or thighs (or a mix)

  • 1/4 cup avocado oil or coconut oil mayo

  • 2 tablespoons homemade pesto

  • 2 tablespoons chopped celery

  • 1/2 teaspoon lemon juice

  • Salt & pepper to taste

  • 2 tablespoons chopped walnuts or almonds (optional)

  1. Mix together mayo, pesto, celery, lemon juice – taste and then add salt and pepper to your liking.

  2. Stir in chopped chicken and nuts (if using). Serve in lettuce cups, over a salad or in a Julian Bakery Paleo Wrap (my favorite for this or tuna salad) with some greens. Enjoy!



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