Ingredients
Chicken Salad
- 1.5 cups shredded rotisserie chicken
- 1/3 cup red onion, diced
- 1/3 cup celery, diced
- 1/4 cup avocado oil mayonnaise
Homemade Pesto
- 2 cups fresh basil, packed
- 1/4 cup pine nuts
- 1 lemon, juiced
- 2 garlic cloves
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 1/2 tsp sea salt
- Dash of black pepper
- 1 tbsp water
Instructions
- Shred Chicken: Shred the rotisserie chicken into bite-sized pieces and set aside.
- Make Pesto: In a food processor, combine fresh basil, olive oil, pine nuts, lemon juice, garlic cloves, grated parmesan, water, sea salt, and pepper. Process until smooth and well blended to form the homemade pesto.
- Mix Salad: In a large bowl, combine the shredded chicken, diced red onion, celery, avocado oil mayonnaise, and the prepared pesto.
- Combine: Stir all ingredients thoroughly to evenly coat the chicken with the pesto mixture and mayo, ensuring a consistent flavor.
- Serve: Use the pesto chicken salad as a filling for wraps, sandwiches, or serve atop greens as a fresh salad.
- Enjoy: Serve immediately for the best flavor and texture.
Notes
- For a lighter version, reduce or omit the mayonnaise.
- Can be made ahead and refrigerated for up to 2 days; stir before serving.
- Use gluten-free wraps to make this salad gluten-free.
- Substitute walnuts or almonds if pine nuts are unavailable.
- Add a pinch of red pepper flakes for some heat if desired.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
