Chicken Pesto Salad


  • 4 boneless chicken breasts
  • salad dressing
  • 1 bunch of fresh basil
  • 4 to 5 cloves garlic
  • 1/2 cup grated parmesan cheese
  • 1/2 cup pine nuts
  • olive oil
  • 1 cup mayonnaise (approx)
  • salt & pepper to taste
  1. In a blender or food processor, but fresh basil (leaves only), garlic, cheese and pine nuts
  2. Add olive oil to make a medium consistency of the paste
  3. Remove from blender and add mayonnaise; mix well
  4. Adjust mayonnaise as necessary
  5. Add salt and pepper to taste
  6. Marinate the chicken in a salad dressing that has an olive oil base
  7. Grill chicken under broiler until done
  8. Cut up chicken in bite size pieces and mix with pesto sauce
  9. Serve on garlic toasted rolls with lettuce and tomato, or serve as a salad over mixed greens


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