Description
Use your leftover chicken to make a nutrient-dense chicken salad!
Ingredients
Scale
- 1/2 cup walnut pieces
- 3 sun-dried tomatoes
- 2 thyme sprigs
- 1 large handful baby spinach, baby kale, or a combination of the two
- 1 tablespoon extra-virgin olive oil
- salt and pepper, to taste
- 1 1/2 cups cooked chopped chicken
Instructions
- Put the walnuts, sun-dried tomatoes, thyme, and spinach/kale in the food processor and process until everything is broken down and well-blended. With the machine running, add the olive oil. {You can add more than 1 tablespoon if you like an oilier pesto. I just added 1 tablespoon to keep the calories in check and I thought it was perfect as-is.}
- Mix the pesto with the chopped chicken. Taste and add salt and pepper to your liking.
- Serve with bread as a sandwich, in a wrap, with pasta, or on a bed of lettuce. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 348.6mg
- Fat: 22g
- Carbohydrates: 6.6g
- Protein: 2.1g