Have you ever cooked way too much chicken? Or maybe even just had remnants of a roaster sitting in the fridge for a couple days after you’ve enjoyed it? And you don’t wanna toss it, so your thinking what to make with it… Well, this one’s a no brainer: chicken salad. It’s the easiest and most thought of use for left over chicken, next to maybe chicken soup.
Since I’m not really a fan of mayonnaise, I like to get creative with anything that calls for that ingredient. Fresh pesto, whether, arugula, spinach or basil, seems to have the miraculous quality of making many things tastier, which is probably why I keep it around. It’s full of good fat (olive oil), garlicky green goodness, and a delightful nuttiness. When coupled with chopped roasted chicken a pinch of salt and pepper is just, well, really damn tasty! Oh, and don’t forget the red pepper flakes on top, for all my spice lovers out there! 😉
This pesto chicken salad is a bright flavor packed punch that tastes great any way you serve it. Whether it’s on crackers, between two slices of toasted bread with melted mozzarella cheese (gluten free of course), with a Caprese or simple green salad. Any way you decide to have it, it’s sure to be a palate pleaser.
Chicken Pesto Salad
- 1 cup cooked chicken (chopped)
- 2tbsp fresh pesto
- 1 tsp olive oil (or mayonnaise if you really want it)
- salt & pepper (to taste)
- red pepper flakes (to taste)*
In a medium sized mixing bowl, combine chicken, pesto, olive oil salt & pepper. Stir until chicken is well coated then add dash of red pepper flakes and serve.
* Optional ingredient.