I love Summer. I’m bummed it’s coming to an end but luckily, enjoying summery foods doesn’t have to end. I’m a huge chicken lover, and one of my favorite ways to eat chicken is in a sandwich. It’s filling and there are endless possibilities to what you can add to it, put on it and serve with it!
This post is all about Pesto Chicken Salad! Chicken salad is one of my all-time faves but when I was diagnosed with gallstones, and had to completely change my diet to accommodate my gallbladder attacks (no they won’t remove it yet, but that’s another post for another day!) I had to remove things, but also add things – and Pesto was one I added.
I couldn’t enjoy McDonald’s anymore until their new menu added a Pesto Chicken sandwich. Lets face it sometimes we just need a quick treat while out and about and McDonald’s is full of grease and just bad, bad, bad – but I do love their pesto!
So why not make our very own! With all the leftover chicken we sometimes have after our family dinners I don’t have to worry about making a chicken just to make sandwiches. Left overs work just as well, but if we don’t have any I may or may not bake up a breast or two just to have for sandwiches!
- 3 cups chicken, cooked (I used breasts)
- 1 cup fresh basil leaves, packed
- 1 cup fresh spinach leaves, packed
- 1 cup Greek yogurt, 7-ounces
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup Pine nuts, toasted
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 teaspoon lemon
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Chop your chicken in to small pieces and add to a large bowl
- Finely chop your basil and spinach and add it to the chicken
- Add all the remaining ingredients and stir well to combine.
- Taste and adjust the seasonings.
- Serve immediately on bread for sandwiches, with crackers for dip or over lettuce for a low-carb lunch!
- To toast the Pine nuts, add them to a small pan over medium-high heat. Once the pan comes up to temperature, they will toast very quickly, so this isn’t something you want to walk away from. Once they are lightly browned and glistening, remove them from the pan to stop the cooking. Do not burn them or they’ll be bitter. And don’t skip this step. Toasting the nuts brings out the nature oils and intensifies the flavor.