Gia Russa Creamy Pesto Chicken Salad
For a light lunch, make Gia Russa Creamy Pesto Chicken Salad.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 2 1/2 Tbsp. Gia Russa Extra Virgin Olive Oil, divided
- 1 tsp. salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 cup Gia Russa Chicken Stock
- 3 oz. Gia Russa Pesto Alla Genovese
- 4 Tbsp. mayonnaise
- 3 Tbsp. chopped red onion
- 2 Tbsp. Gia Russa Red Wine Vinegar
- Salad Mix
- 1 pint grape tomatoes, halved
- 1/4 cup toasted pine nuts, for garnish
Instructions
- Preheat oven to 350°.
- Add chicken to a baking dish. Drizzle with 1/2 tablespoon oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken stock, cover and bake for 35 minutes. Let chicken rest for 5 minutes, then shred with a fork.
- In a large bowl, combine pesto, mayonnaise and onion. Add chicken and toss until coated.
- In a large salad bowl, whisk together remaining 2 tablespoons oil, red wine vinegar, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Add salad and tomatoes and toss until coated. Top with chicken salad and serve garnished with pine nuts.
