Something to Squawk Home About – Dairy-free pesto chicken salad

Jenna Antonelli
Author:
Photographer:
154210235-512x406

Makes 4 servings

2 lb chicken thighs
2 cups fresh basil
¼ cup pine nuts
2 cloves garlic
2 tbs lemon juice
¼ cup olive oil
Sea salt and black pepper

Directions
Preheat oven to 375 degrees F. Line up the chicken thighs in a baking dish. Cover with sea salt, pepper, and olive oil and bake for 20 to 25 minutes until cooked through. Set aside to cool.

 

In a food processor or high-power blender, mix the basil, garlic, nuts, lemon, sea salt, and pepper. Slowly drizzle olive oil into the food processor; pause to scrape down the sides, and repeat if necessary. Continue until the pesto is smooth; season to your preference.

 

Once the chicken has cooled, chop and shred to desired texture in a large bowl. Pour the pesto into a bowl and mix to combine. Serve in lettuce wraps, over salad, or eat as a side dish at your next summer cookout!

 

Related Categories: Nutrition

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