I used to use this pesto-mayo-chicken mix as a filling for sandwiches – it always went down very well at picnics. Since I’ve cut down on the amount of bread I eat, I’ve realised it goes just as well on top of a salad! Super simple and a great way to use up leftover pesto in the fridge. Am I the only one that always has leftover condiments scattered throughout the fridge?!
Ingredients – for two people
150g cooked chicken breast, shredded
2 tbsp mayonnaise
2 tbsp basil pesto
1 large Cos lettuce
A dozen cherry tomatoes or 1 large tomato
2 chestnut mushrooms, thinly sliced
2 spring onions
1 tbsp pine nuts or mixed seeds
Rinse and dry the lettuce leaves. Roughly chop into large pieces. Arrange on two plates.
Slice the cucumber and spring onions into thin rounds, the tomatoes in half and the mushrooms into small pieces. Scatter over the lettuce leaves.
In a bowl, place the shredded chicken, the mayonnaise and the pesto. Stir well to ensure it is evenly combined. Place half the chicken onto each plate, in the middle of the salad. Sprinkle with pine nuts or seeds.
If you want additional dressing, drizzle with olive oil and/or balsamic vinegar.