Recipe: Pesto Chicken Salad
Sometimes the simplest recipes turn out to be the best, right? Meal prepping lunch is an essential, in our house. If not, mama goes hangry far too often! My husband keeps it simple with deli meat rolls and my daughter's lunches are fairly similar (you can check out the lunches I make for her on my instagram stories a couple times a week). I usually end up with leftovers; but on weeks we don't have leftovers (we typically make simple meals with Butcherbox meat, so we don't tend to have a ton of leftovers ) I like to prep ingredients for simple, nutrient-packed salads I can grab no matter what we have going on, whether it's a playdate, a MOPS morning or a long afternoon with clients. This pesto chicken salad was inspired by a salad I had last year while I was pregnant at a little cafe Sage and I stopped into, and I vowed to re-create it. When we had some leftover spinach almond pesto (recipe in Healthy Mama Meal Prep) and some homemade mayo on hand, I knew it was meant to be! As I mentioned like to use homemade; and either shredded rotisserie chicken or instant pot shredded chicken. You could keep it even more simple, using a store-bought pesto and avocado oil mayo from primal kitchen or chosen foods. Either way, it comes together in just a few minutes, and lasts for days! Happy lunching!
Pesto Chicken Salad 2 cups shredded chicken 1/4 cup sprouted pumpkin seeds 1/4 cup sliced sun dried tomatoes 2 stalks celery, chopped 1/3-1/2 cup homemade avocado oil mayonnaise 1/3-1/2 cup pesto 1. In a large bowl, toss together chicken, pumpkin seeds, sun dried tomatoes and celery.
2. In a separate bowl, whisk together mayonnaise and pesto.
3. Toss salad mixture with dressing. Taste for seasoning, adding more pesto or mayonnaise as desired. Keeps for 3-4 days in a sealed container in the fridge.