You know the recipe you find, make, and then keep making so that by the time you’ve finished the week, you’ve eaten it for almost every meal because you loved it so much? And you’re still not sick of it? That’s this pesto chicken salad.
By now you know that I gravitate towards anything with pesto. I also love chicken salad, but don’t let myself eat it. When I saw that this recipe substituted pesto for all of the reasons chicken salad is so unhealthy, I was all over it.
It’s extremely flavorful, dangerously delicious both fresh and for leftovers, and so easy. A winner, in my house, and something I’ll be binge eating for years to come.
- 2 boneless, skinless chicken breasts, sliced in half so you have two thin pieces from each breast.
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 cup pesto, home-made or store bought
- ¼ cup pine nuts, toasted
- ¼ oil-packed sun-dried tomatoes, cut into ¼ inch wide strips
- ½ cup golden raisins
- ¼ cup kalamata olives, pitted and slivered
- 1½ cups firmly packed arugula leaves, stemmed
1. Preheat grill to high or prepare a hot fire in a charcoal grill.
2. Combine olive oil, garlic and salt and pepper in a dish large enough to hold chicken. Toss chicken in oil mixture until coated. Let sit until ready to cook.
3. In a medium bowl combine raisins, sun-dried tomatoes, olives, pine nuts, and pesto.
4. Grill the chicken over high heat.
5. After chicken is cooked, allow to sit a few minutes to cool just so you can handle it. Cut into bite size pieces and add to pesto mixture. Season to taste with salt and pepper.
6. To serve make a bed of arugula leaves on each plate and top with the chicken and pesto mixture.
7. Serve immediately.