Pesto Chicken Salad

by Jenn on June 18, 2009

in Diabetic Friendly,Gluten Free,Meats,Salads,Tastes


I created a dressing using a different set of flavors than I typically do in chicken salad, and created this pesto version out of some awesome basil and arugula that I purchased at the farmer’s market this past weekend.  This was also the PERFECT way to use up all the rest of my chicken leftover from my fabulous roast!


3 cups shredded chicken (already cooked)
2 ribs of celery, chopped
1/4 cup of kalamata olives, quartered
1/4 onion, chopped
1/4 cup sliced toasted almonds
2 cups basil
4 cups arugula
juice from a lemon
2 cloves garlic
1/4 cup EVOO
1/4 cup graded parmesan cheese
1/4 cup pine nuts
1/2 cup plain yogurt (use Greek yogurt if you can!)
salt & pepper
greens to serve chicken salad on if desired

1. Combine chicken, celery, onions, and olives in a large bowl.
2. Set oven to broil.  Toast pine nuts for about 5 min, or until golden brown.  Careful not to burn them!
3. In a food processor, add basil and arugula and pulse til chopped .  Then add in the lemon juice, garlic, EVOO, parmesan cheese, pine nuts, yogurt, salt & pepper.  Pulse until smooth.
4. Add about a cup of the pesto mixture to the bowl of the chicken salad mix, add in the almonds, and toss until all is coated.
5. Serve on a bed of arugula and garnish with more sliced almonds. Eat!


Oh and this was taken with my “stuck in one setting” camera, so forgive the pics! It actually totally died after this, and I had to use my printer to read the san disk to get the images!