Laurey’s pesto chicken salad

Posted on by Jacqui Castle

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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About Jacqui Castle
Jacqui Castle is a freelance writer who began contributing to Mountain Xpress in 2014. When she is not writing, she is living it up in the Fairview mountains with her family of four.
View all posts by Jacqui Castle →

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