This pesto chicken salad is a delicious upgrade to classic chicken salad. It's perfect for an easy weeknight dinner or a special lunch, and it's served in half of an avocado! Does it get any better?
Chicken salad is notoriously creamy, and notoriously not that healthy. To improve that situation I made a few delicious swaps. Instead of bread, a half of an avocado serves as a vessel for holding all of the chicken salad. Instead of all mayo, I cut the mayo with some fresh basil pesto. You could totally swap the mayo for greek yogurt, but let's not get carried away now.
So I hope you're not over avocados, because this chicken salad shines in one! Is it possible to be over avocados? I hope that day never comes. Recipe is below!
Pesto chicken salad
2 skinless chicken breasts
1 cup basil
Juice of half a lemon
1/4 cup shelled pistachios
3/4 cup olive oil
1/4 cup mayo
Sprinkle of red pepper flake
To serve: halved avocados
Preheat your oven to 350 degrees Fahrenheit. Pat the chicken dry and then sprinkle each one liberally with salt and pepper.
Place the chicken breasts on a greased and foil-lined baking sheet. Roast the chicken in the oven for ~20 minutes, flipping them halfway through roasting. When the chicken is done, remove it from the oven and allow it to cool.
While the chicken is roasting make the pesto by combining the basil, lemon juice, and pistachios in a food processor. Slowly drizzle in the olive oil until the pesto comes together. Stir 1/2 cup of the pesto with all of the mayo and a pinch of red pepper flake to make the sauce for the chicken salad.
Cube the chicken into bite-sized pieces. Gently fold the chicken into the pesto sauce. To serve fill each well of the avocado halves with a generous scoop of the chicken salad.