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Paleo-Friendly Recipes for All to Enjoy
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Pesto Chicken Salad

Pesto Chicken Salad

Whole30-Friendly!

Hellooooo There!

You know those days where you get your morning coffee and then like five minutes later, it's gone and you just think to yourself, how did that happen?! That was me today! I guess that extra caffeine was needed today because by the time I said "venti iced coconut latte" it was gone girl, gone! That reminds me, coffee after a grueling morning workout is probably my favorite part of the day. It's the treat yo' self moment I look forward to, even though my order is pretty boring, it's just the best to sip on my Starbucks and relax for a minute. Today I wanted to recreate that moment a second time but I resisted! Part of the reason was because I had this Paleo Pesto Chicken Salad to look forward to for lunch so I held out! I made this recipe for the first time a few days ago and it took a few rounds of taste testing to get just right - it's a tough life, but someone's gotta do it!

Well, lucky for us all, I NAILED IT! This recipe is everything. I want to smother this pesto on every dish in my near future, I really don't think I'd get tired of it. This one is totally paleo-friendly and made with almonds, say whaaaat!?

The possibilities are endless. You could make a sweet potato slider, a cauliflower rice stir-fry, it could be a dip for your Siete Foods chips or the filling in your Siete Foods wrap! You could throw in some tomatoes, or maybe just eat it right from the bowl like I did! I could keep going but I'll let you take the lead and come up with some fantastic creations.

Happy Cooking!

 

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Pesto Chicken Salad Recipe

 

For the Pesto

  • Prep time: 2 minutes

  • cook time: 2 minutes

  • Total Time: 4 Minutes

  • Makes about 1 1/2 cups

Ingredients

  • 1/3 cup sliced, raw almonds (I got mine at Trader Joe's)

  • 3 cups fresh basil

  • 1/3 cup extra virgin olive oil

  • 1 tablespoon garlic, minced

  • 1/2 tablespoon sea salt

  • 1 tablespoon lemon juice

 

For the chicken

  • Prep Time: 2 minutes prior to cooking, plus 10 minutes to shred post cooking

  • Cook Time: 25 minutes

  • Total Time: 37 Minutes 

  • Makes 3-4 servings

Ingredients

  • 1.5 lbs boneless, skinless chicken breast

  • 2 tablespoons lemon juice

  • Salt, to taste

 

Directions

  1. Preheat oven to 350 degrees Fahrenheit 

  2. Wash chicken breast under cold water and pat dry

  3. Rub lemon juice onto chicken breast and season with salt on both sides

  4. Place in oven to bake for approximately 25 minutes or until cooked all the way through and tender

  5. While chicken is baking, place all ingredients for pesto in food processor

  6. Blend ingredients together, pausing briefly to stir ingredients from side, and continue to blend until smooth

  7. Place pesto in fridge to chill, or keep at room temperature (optional - I like mine cold!)

  8. Remove fully cooked chicken from the oven and place on cutting board

  9. Use two forks to pull chicken apart into shredded pieces - if it is fully cooked it should just fall apart

  10. Place shredded chicken in a large mixing bowl and pour pesto over chicken

  11. Stir together until pesto fully coats the chicken and ingredients are blended together

  12. Chill in refrigerator for approximately 30 minutes - 1 hour depending on your temperature preferance

  13. Use as a sandwich filling, a dip, mix with cauliflower rice, or enjoy on its own!