Ingredients
- 1.5 pounds chicken breast meat cooked, shredded and chilled****
The Pesto:
- 1 cup fresh basil
- 1.5 cups fresh baby spinach
- 1 clove garlic
- juice of 1/2 lemon
- 1 tbs extra virgin olive oil
- 1/2 cup cashews
- salt and pepper to taste
- optional- pinch red pepper flakes (if you like a little heat)
- 1/4 cup pine nuts
Directions
Puree all ingredients (except the pine nuts) together in your food processor. Stir in pine nuts. Toss the pesto with chilled chicken until well coated. Enjoy!
***Chicken may be poached, baked or purchased pre-cooked. I have gotten into the habit of buying organic boneless skinless chicken breast and cooking in the crockpot. Use about 1 cup of chicken stock for every 1.5 pounds of chicken. Cook on high for 4 hours or low for 8. I will usually cook a double batch and have chicken for multiple dishes throughout the week.
As you may know, I LOVE chicken salad!!! This week I mixed up a batch that screams summer. Fresh basil and zesty lemon pair with creamy cashews to create a dish that is perfect for a light dinner or lunch all week. Try it on salad greens, in a bib lettuce wrap or on an Ezekiel sprouted grain wrap. Have you tried Lara’s Collard Wraps? Gently score a large collard leaf with a sharp knife. Place it between two damp paper towels and cook in the microwave for 10-20 seconds. Use immediately as you would any flour based wrap.
