A summer salad I pulled together--I really wanted basil pesto, but the basil wasn't ready to be picked! Prep time assumes you got a ready-cooked chicken on hand, otherwise add an hour and a half (cook/cool time).
- 236.59 ml fresh parsley, packed
- 2 garlic cloves, peeled
- 118.29 ml olive oil
- 118.29 ml parmesan cheese, grated
- salt, to taste
- pepper, to taste
- 1 whole chicken, cooked (from your kitchen or the grocery store)
- 236.59 ml pine nuts, toasted
- 2 tomatoes, seeded and diced
- 1 lemon, juice of
- 118.29 ml fresh parsley, chopped, for garnish
- 59.14 ml parmesan cheese, grated, for garnish
- Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
- In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
- Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
- You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.