For those who prefer to make their own picnic feast, there’s no need to stick with same-old same-old choices like ham and cheese. Adam Thome of Laurey’s offers this recipe as an easy solution to the picnic basket blahs.
PESTO CHICKEN SALAD
2 cooked chicken breasts, sliced thin
1 cup assorted roasted vegetables sliced thin
(Thome says Laurey’s likes to use carrots, bell peppers, zucchini and red onion)
3 or 4 fresh cherry tomatoes, sliced in half
2 tablespoons basil pesto (see recipe below)
1 tablespoon olive oil
1 tablespoon white balsamic or red wine vinegar
salt and pepper to taste
Toss all ingredients together in a bowl and enjoy!
BASIL PESTO (without nuts)
1 cup fresh basil
1 clove garlic
1/4 cup olive oil
1/4 cup parmesan or romano
salt and pepper to taste
Add all ingredients except oil to a blender. Slowly pour oil in and process until smooth.
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