Chicken Pesto Salad
4 boneless chicken breasts
salad dressing (for marinating chicken)
1 bunch of fresh basil
4 to 5 cloves garlic
1/2 cup grated parmesan cheese
1/2 cup pine nuts
1 cup mayonnaise (approx)
salt & pepper to taste
In a blender or food processor, but fresh basil (leaves only), garlic, cheese
and pine nuts. Add olive oil to make a medium consistency of the paste. Remove
from blender and add mayonnaise; mix well. Adjust mayonnaise as necessary Add
salt and pepper to taste.
Marinate the chicken in a salad
dressing that has an olive oil base.
Grill chicken under broiler until done.
Cut up chicken in bite size pieces and mix with pesto sauce.
Serve on garlic toasted rolls with lettuce and tomato, or
serve as a salad over mixed greens.