Pesto Chicken Salad

Rotisserie chicken salad with basil pesto, Greek yogurt and celery, with an optional homemade pesto recipe.

Ingredients

• Chicken Salad — 2½ cups Chopped Rotisserie Chicken
• Chicken Salad — ½ cup Basil Pesto (Recipe below or store bought)
• Chicken Salad — ½ cup Plain Greek Yogurt
• Chicken Salad — ½ cup Celery Chopped
• Chicken Salad — ½ tsp Kosher Salt
• Chicken Salad — ¼ tsp Coarse Ground Black Pepper
• Chicken Salad — ½ tsp Onion Powder
• Pesto — Full Batch — 2 Bunches Fresh Basil (2 oz Picked off the Stem)
• Pesto — Full Batch — 2 Garlic Cloves Peeled
• Pesto — Full Batch — 1 cup Pine Nuts
• Pesto — Full Batch — 2 tsp Freshly Squeezed Lemon Juice
• Pesto — Full Batch — ¾ cup Grated Parmesan Cheese
• Pesto — Full Batch — ½ cup Extra Virgin Olive Oil
• Pesto — Full Batch — 1 tsp Kosher Salt
• Pesto — Full Batch — ¼ tsp Coarse Ground Black Pepper

Method

1. TOAST THE PINE NUTS: If making the pesto, toast its pine nuts in a sauté pan over medium-low heat for about 6–8 minutes, stirring occasionally, until golden.
2. MAKE THE PESTO: Pulse the basil, garlic, toasted pine nuts, salt and pepper in a food processor. Pulse in the lemon juice and Parmesan. With the processor on low, slowly pour in the olive oil. Scrape down the sides and blend for another 30 seconds.
3. MIX THE SALAD: Combine the chopped rotisserie chicken, ½ cup pesto, yogurt, celery, salt, pepper and onion powder until evenly mixed.