Basil Pesto Chicken Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can easily be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor.
Ingredients
| 2 Tbsp. Pine nuts |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp Water |
| 1 ounce Parmesan cheese (grated) |
| 1 Tbsp. Lemon juice |
| 1 Tbsp. White wine vinegar |
| 2 Tbsp. Olive oil |
| 4 cup leaves, whole Fresh basil |
| 1 medium Avocados, raw |
| 4 cup Water |
| 1/2 cup White wine |
| 16 ounces Boneless, skinless chicken breast |
| 4 Medium stalk Celery, raw (diced) |
| 1 Small Shallots, raw (finely minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Purée until smooth.
Add the basil and puree until smooth.
Add the avocado and puree until smooth.
Chill.
Place the water and wine in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness.
It is best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, shallot, basil pesto, salt and pepper.
Fold the salad together gently and chill for another 15 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chicken salad is so easy to make, and this version with the basil pesto is especially good.
Using avocado rather than mayonnaise to make the basil pesto creamier makes this chicken salad even more amazing. The avocado is so rich and creamy and brings a great flavor to the dressing all on its own. Even better, there is more monounsaturated fat and the avocado brings added fiber to the dish!