Healthy Pesto Chicken Salad

Healthy Pesto Chicken Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup Besto Nut-Free Pesto
• 1/2 cup plain Greek yogurt (or low-fat mayo for a creamier version)
• 1 tablespoon lemon juice
• 1/4 cup diced celery
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Water or chicken broth (enough to fully cover the chicken in the pot)

Instructions:

1. Poach the Chicken:

   • Prepare the Chicken: Place the chicken breasts in a large pot or saucepan. Make sure the chicken breasts are in a single layer and not stacked on top of each other.
   • Add Liquid: Pour enough water or chicken broth into the pot to completely cover the chicken by about 1-2 inches. You can also add a pinch of salt, pepper, and a couple of aromatics (like a garlic clove or a few sprigs of thyme) to enhance the flavor.
   • Simmer the Chicken: Bring the liquid to a gentle simmer over medium heat. Once the water starts to simmer, reduce the heat to low. The water should be just below boiling, with small bubbles rising to the surface. Let the chicken cook gently for 15-20 minutes, until it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
   • Rest the Chicken: Remove the chicken from the pot and set it aside on a cutting board. Let it rest for 5 minutes before shredding. This helps the juices redistribute within the meat.

2. Shred the Chicken:

   • After the chicken has rested, use two forks to shred the chicken. Hold one fork in each hand, and pull the chicken apart in opposite directions. Continue shredding until all the chicken is in bite-sized pieces. You can also use your hands if the chicken is cool enough to touch.

3. Make the Dressing: In a large mixing bowl, combine 1/4 cup Besto Nut-Free Pesto, 1/2 cup plain Greek yogurt (or mayo), and 1 tablespoon lemon juice. Stir until the ingredients are well combined and smooth.

4. Combine Chicken and Dressing: Add the shredded chicken to the bowl with the pesto dressing. Stir until the chicken is well-coated with the pesto mixture.

5. Add the Veggies: Stir in the diced celery, chopped red onion, halved cherry tomatoes, and diced cucumber. Mix gently to combine.

6. Season and Serve: Taste the salad and season with salt and pepper to your liking. Garnish with fresh parsley if desired. Serve the chicken salad on a bed of greens, in a sandwich, or in a wrap.