Pesto Chicken Salad

Name: Pesto Chicken Salad
Ingredients: 1/2 cup walnuts, toasted; 4 garlic cloves; 1 large bunch basil leaves; 1 cup shredded Parmesan cheese; 2/3 cup olive oil; salt, to taste; pepper, to taste; Pesto; 4 (4-ounce) boneless skinless chicken breast; Cooking spray; 1 head of escarole, roughly chopped ( can use romaine, bib lettuce, or kale); 1 cup cherry tomatoes, halved; 8 radishes, thinly sliced; 1 large carrot, peeled into thin strips; 1/2 small red onion, thinly sliced; 1 ripe avocado, thinly sliced; 1 lemon, juiced; 1/2 cup Parmesan cheese

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Serves: 4

Prep Time: 1 hour

Cook Time: 5-10 minutes

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About Pesto Chicken Salad

Embark on a culinary journey of vibrant flavors and wholesome indulgence with our delightful Pesto Chicken Salad recipe. This masterpiece of a dish seamlessly combines the robust essence of tender grilled chicken with the refreshing allure of a garden-fresh salad. A symphony of colors and textures awaits, as succulent chicken breast, lovingly marinated and grilled to perfection, takes center stage. The star of this ensemble, however, is the basil-kissed pesto dressing that coats each leafy green with its aromatic embrace, infusing the salad with an herbaceous elegance that dances on the taste buds.

Ingredients for Pesto

1/2 cup walnuts, toasted

4 garlic cloves

1 large bunch basil leaves

1 cup shredded Parmesan cheese

2/3 cup olive oil

salt, to taste

pepper, to taste

Ingredients for Salad

Pesto

4 (4-ounce) boneless skinless chicken breast

Cooking spray

1 head of escarole, roughly chopped ( can use romaine, bib lettuce, or kale)

1 cup cherry tomatoes, halved

8 radishes, thinly sliced

1 large carrot, peeled into thin strips

1/2 small red onion, thinly sliced

1 ripe avocado, thinly sliced

1 lemon, juiced

1/2 cup Parmesan cheese

Preparation

01In a food processor, mince walnuts and garlic. Add basil, parmesan cheese, and olive oil to food processor. Pulse until pesto make paste like consistency. Season with salt and pepper.

02Mix 1/2 cup of pesto with chicken breast and set aside for 30 minutes. Season grill pan with cooking spray over medium- high heat. Add chicken and grill approximately 10 minutes, turning once. Remove from heat and rest. Slice chicken breast into strips.

03In a serving bowl, arrange lettuce as the base of your salad. Top with tomatoes, radishes, carrots, onion, and avocado.

04In a small bowl, stir together remaining pesto and lemon juice to make dressing. Drizzle pesto dressing on top of salad bowl and top off with Parmesan cheese.