Parsley Pesto Chicken Salad

This flavorful chicken salad came about when I set out to make another recipe entirely, one that involved a basil pesto, but as it turned out, my basil was pretty far past the point of using. Since I had an abundance of parsley on hand, I decided to try a pesto using that instead. Somewhere along the way, I lost interest in the original dish and chose to combine the pesto with some rotisserie chicken I had for a tasty take on a mayo-free chicken salad.

For something so easy to prepare, the results were quite delicious. On toasted multigrain bread with letuce, tomato and black pepper, it made a wonderful sandwich. Equally great as as an open face melt on a wheat english muffin with swiss cheese and thin sliced tomato. And even good as a simple spread on flatbread crackers.

Because it is so inexpensive, parsley is one produce I am willing to buy even though I know I will probably not be able to use it all up in time. (The same with cilantro.) However, I do really hate waste, so I will absolutely be making parsely pesto again. I'm thinking it would be wonderful paired with pasta and grilled chicken.


Parsley Pesto Chicken Salad

2 cups packed parsley leaves

1/4 cup toasted walnut halves/pieces

2 tbsp good-quality olive oil

1/4 cup fresh grated parmesan

a couple pinches of kosher salt

1 tbsp fresh lemon juice (half of a small lemon)

1 tbsp water

1 cup shredded cooked chicken, room temperature

1 celery rib, thinly sliced

Add parsley, walnuts, olive oil, parmesan, salt, lemon juice and water in a food processor and pulse until smooth.

Mix pesto with chicken and celery. Stir to combine. Taste and adjust salt if needed. Serve as desired.