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Pesto Chicken Salad

26 Jan

Ingredients:  Makes approximately 2 cups

  • 1 chicken thigh cold, a leftover from “Baked Chicken with a Walnut Pesto Crust”, diced small
  • 1/4 of onion, minced
  • 1 Tb fresh parsley, finely chopped
  • 2 tsp fresh basil, finely chopped
  • 1 clove garlic, minced
  • 1 Tb Parmesan cheese, shredded
  • 1 Tb mayonnaise
  • 1 tsp mustard
  • cracked black pepper
  • salt

In a medium bowl mix all ingredients, except the cracked black pepper and salt, cover and refrigerate at least 1 hour. When ready to use, season with cracked black pepper and salt.

Suggestions: I like to use this chicken salad to make a lunch Panini, or toss with spinach, cheese and dressing for a nice fresh salad.

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3 responses to “Pesto Chicken Salad

  1. ouija board

    January 27, 2012 at 7:20 PM

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    • flyfishbrat

      January 28, 2012 at 2:53 PM

      Thank you very much, hope you continue to follow along. You can always click the follow by email button, or visit my Facebook page at Recipe from my kitchen, Evansville, Indiana and click the “Like” button.

       
  2. Wallace Fukuroku

    February 3, 2012 at 11:48 PM

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