Avocado Pesto Chicken Salad

My husband and I were both born and raised in California. We both love avocados. I'm always finding new ways to enjoy this nutrient dense fruit. I also love pesto and this quick recipe combines to make a creamy sauce for the chicken.

Living in the tropics we eat a lot of salads, some days it is too hot to cook! I love mixing it up so a basic salad doesn't get boring.

Avocado Pesto Chicken Salad

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Avocado Pesto Chicken Salad

Yield: 31x2x3x4x5x

Author: Martha Saunders

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

The avocado makes already delicious pesto over the top creamy.

IngredientsUSMetric

Avocado Pesto

• 1 ripe avocado, peeled and cut into chunks
• 1 cup fresh basil leaves
• 1 clove garlic, chopped
• 1/4 cup macadamia nuts, chopped
• 1/2 cup extra-virgin olive oil
• 1/2 fresh lemon, juiced
• 1 tsp sea salt
• 1/2 cup Pecorino cheese, grated

Chicken and Salad

• 1 Tbsp olive oil
• 1 chicken breast, diced
• 2 heads romaine lettuce, chopped
• 1/2 head red leaf lettuce, chopped
• 1/2 cup red cabbage, chopped

Dressing

• 1/2 cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 tsp sea salt
• 1 Tbsp fresh lemon juice
• 1 tsp Dijon mustard

Instructions

1. Put all of the pesto ingredients, except the cheese, into a blender and blend until smooth. Add the cheese and blend for 5 seconds. Set aside.
2. Put the olive oil and chicken into a small pan and cook on medium heat until done. Let cool while you prepare the salad.
3. Put the lettuces and cabbage in a large bowl, mix well. Divide into salad bowls.
4. Make the dressing by putting all the ingredients in a Mason jar and shaking well. Pour over the salad.
5. Spoon the avocado pesto over the chicken and stir well. The chicken should be well coated with pesto. Add on top of the salad then dress and enjoy.