Pesto Chicken Salad

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.