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Pesto Chicken Salad with Toasted Almonds
Submitted by abittersweetwife on February 19, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ¼ cups Mayonnaise
- 3 Tablespoons Pesto (homemade Or Store Bought)
- 1 cup Chicken Breast Shredded
- 1 whole Celery Stick, Chopped
- 1 Tablespoon Curly Parsley Chopped
- Handful Sliced Almonds, Toasted
Preparation Instructions
Mix together mayo and pesto. Toss in shredded chicken breast, either leftover from another meal or roasted in the oven with olive oil, salt and pepper for 30 minutes or until juices run clear. Add in chopped celery, chopped fresh parsley, and almonds that have been toasted slightly.
Serve on toasted bread, croissant, or just eat it straight from the bowl. Refrigerates up to 5 days. It’s great for a healthy, easy lunch.
