Herbaceous Pesto Chicken Salad

Turn a roast chicken into a refreshing weekday lunch with the addition of a creamy and herby pesto.

Ingredients

For the Pesto:

• 1 bunch of fresh parsley leaves, roughly chopped,(roughly 1 cup)
• 1 bunch of fresh basil leaves, roughly chopped (roughly 1 cup)
• 1 small bunch of chives, chopped (roughly 1 cup)
• ½ cup of grated Parmigiano Reggiano cheese
• 2 tablespoon toasted pine nuts
• ¾ cup of olive oil
• 2 cloves of garlic minced
• salt and pepper to taste

For the Chicken Salad:

• 3 to 4 pounds Citrus Roasted Spatchcock Chicken
• pesto
• ¼ to ½ cup of roasted red peppers, roughly chopped
• 2 small shallots, chopped
• ¼ cup walnuts, chopped
• ¼ cup of celery, chopped
• ½ cup Greek yogurt
• ¼ cup of quartered cherry or grape tomatoes
• 2 tablespoons of mayonnaise
• juice from 1 lemon

Directions

For the Pesto:

1. Combine all of the ingredients except the oil in a mixing bowl. Using an All-Clad Immersion Blender, blend the ingredients until they form a paste. With the blender running, add the olive oil in a slow stream and blend until smooth. Taste and add salt and pepper if needed.

For the Chicken Salad:

1. Combine the pesto with the lemon juice, Greek yogurt, and mayo. Set aside.
2. In a large mixing bowl combine the peppers, shallot, walnuts, celery, and grape tomatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper.
3. Using the Citrus Roasted Spatchcock Chicken rested and cooled, remove the meat from the chicken. Chop into bite size pieces and add to the bowl.
4. Add the chicken into the bowl with the pesto mixture and mix to coat. Cover and place in the refrigerator for a half hour before serving.

Pro Tip:

You can roast the chicken ahead of time for this recipe. When ready to make this recipe, make sure you remove the chicken from the refrigerator about 30 minutes before you finish this dish.

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