This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl." -Yotam Ottolenghi
Chicken salad is so easy to make, and I love this version with the basil pesto.
Using avocado rather than mayonnaise to make the basil pesto creamier makes this chicken salad even more amazing. The avocado is so rich and creamy and brings a great flavor to the dressing all on its own. Even better, there is more monounsaturated fat and the avocado brings added fiber to the dish!
Servings: 4 as an entrée | Serving size: about 1 1/2 cups
Cooking time: 75 minutes (includes minimum chilling time)
This recipe can easily be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor.
Place the pine nuts, garlic, parmesan, 2 tablespoons water, lemon juice, vinegar and olive oil in a blender or mini-chopper.
Purée until smooth.
Add the basil and puree until smooth.
Add the avocado and puree until smooth.
Place the water and wine in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness.
It is best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for about 3 - 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, shallot, basil pesto, salt and pepper.
Fold the salad together gently and chill for another 15 minutes.
Serving size: about 1 1/2 cups
|Calories 290||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 4g||16%|
|Vitamin A 7%||Vitamin C 10%|
|Calcium 8%||Iron 9%|
|Vitamin K 60mcg||Potassium 800mg|