Pesto Chicken Salad with Veggies
Pesto Chicken Salad with Veggies
This is an easy go to lunch, and slightly fancy to boot. Once basil is in season, I make pesto all the time. It is a staple in our kitchen and can be served with pasta, on crackers with cheese, in scrambled eggs, the options are limitless. Here it is paired with roast chicken breast, which becomes a very simple dish if you have leftover chicken on hand.
Prep time: 15 minutes Cook time: 30 minutes (if roasting the chicken breast)
Ingredients:
3 boneless skinless chicken breasts or 2-3 cups cooked cubed chicken
3 TBSP olive oil
Sea salt and pepper
½ cup pesto
Lemon
Mixed veggies, cut - cucumbers, peppers and carrots
Directions:
Preheat the oven to 375 degrees. Place chicken breasts on a baking sheet and drizzle with the 3 TBSP olive oil and sea salt and pepper.
Bake for 25 minutes or until the internal temperature reaches 165 degrees.
Let the chicken cool and then cut into small cubes.
Mix the pesto with the chicken and stir well. Drizzle lemon and olive oil over the chicken.
Scoop onto a plate with your mixed veggies or whatever favorite sides you like.