Pesto Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SALAD INGREDIENTS:
6 cups shredded cooked chicken
1 cup Pesto Vinaigrette (recipe follows)
1/4 cup toasted pine nuts
2/3 cup grated Parmesan cheese
1 bunch of arugula or watercress, washed, drained and stems removed
6 fresh basil leaves, cut into very thin slices
salt and pepper to taste
Basil, pine nuts and Parmesan cheese to garnish.... optional
PESTO VINAIGRETTE INGREDIENTS:
1 cup of prepared pesto
3 T champagne vinegar or white wine vinegar
juice of 1 lemon
1/4 cup extra virgin olive oil
salt and freshly ground black pepper to taste
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Directions: |
Directions:For the salad: Place the chicken in a bowl and add vinaigrette, pine nuts and Parmesan and toss to mix. Add the arugula and basil, season with salt and pepper and toss gently to mix. Garnish with additional basil, pine nuts and Parmesan if desired
For the vinaigrette: Whisk together the pesto, vinegar and lemon juice in a medium bowl. Add the olive oil slowly in a stead stream, whisking constantly, until all the oil has been incorporated. Season with salt and pepper. Refrigerate in an air tight container until ready to use or up to 3 days. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:depends on how much of the champagne vinegar you drink! :) |
Personal
Notes: |
Personal
Notes: Fran and George invited Alan and I to the Krewe of Aris picnic the first year we moved to Columbus. The picnic was at Dr. and Mrs. Sanders home and we all had a great time. This would be a great salad to take on a picnic as well!
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