In my humble, little opinion there is nothing better than an interesting salad on a hot summer day. And by “interesting” I mean “Holy cape-stunning, Batman! This is one of the best things I’ve ever put in my mouth.”
Or something close to that.
Anyway, if you’re looking to make something different and full of flavor for yourself, family, or friends this summer you’re going to want to try my Summer Chicken Pesto Salad. Depending on what you put it on (pita bread, gluten free bread, crackers, wraps, etc.) it’s both gluten and dairy free*.
I love serving mine with roasted red peppers and some fresh spinach. If you’re not following a gluten free diet you can always add yours to some yummy pita and top with the same. The bonus part about this recipe? Now you’ve got some extra pesto you can freeze and use again! Life is pretty darn good.
*by dairy free I’m talking about cow’s milk – I do have pecorino romano in my pesto recipe which is made from sheep’s milk
Here’s what you’ll need:
Ingredients
- 3 lbs. chicken breasts
- 2 tablespoons olive oil
- Garlic Powder
- Onion Powder
- Paprika
- Salt
- 3/4 large yellow onion, diced
- 1/2 teaspoon salt
- 1.5 tablespoons dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 cup mayo
- 1 heaping cup fresh pesto*
- 2 cups fresh basil, packed
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup pecorino romano
- 1/2 cup olive oil
- 1/2 cup chopped walnuts (or pine nuts)
Instructions
- Generously cover both sides of the chicken breasts with onion and garlic powder and salt and paprika.
- Add olive oil to the pan and get the first batch started on a medium heat.
- While the chicken is cooking start on the pesto.
- Toss all the pesto ingredients into a food processor – I put the garlic and walnuts in first, pulse a few times, then add the remaining ingredients, the olive oil going last. Keep it going until it has a nice, silky smooth, no-chunk consistency.
- Now that your pesto’s done, check your chicken and start dicing up that onion and put it in a large bowl.
- Add the remaining ingredients to your bowl – plus your fresh pesto! – and mix well. (I cover my mayo/pesto mixture until I’m ready to add my chicken.)
- Once all the chicken is sautéed through, chop it up into bite-sized pieces and toss with the mayo/pesto.
