When you have a hankering for something simple with a little bit more to it, this recipe offers a little kick to it that raises the bar on every day Chicken Salad. Put a scoop on a salad or serve on a roll and your tongue will appreciate the departure from the norm.
3 chicken breasts cooked and chopped
1/2 cup slivered almonds
1/4 cup low-fat mayonnaise
1 large stalk celery chopped
1 handful non-fat shredded cheddar
1 handful BAKED potato chips crushed
1/4 teaspoon salt
juice of half a lemon
small jalapeño diced
1/2 cup pesto*
1/4 cup pine nuts
8 cloves garlic
4 cups fresh basil leaves torn
1 teaspoon black pepper
1/2 teaspoon salt
3/4 cup olive oil
3/4 cup pecorino romanocheese
Preheat oven to 400°
Pound and slice your chicken breasts into strips. Place in foil and bake for 20 minutes. While it cooks, put the dry ingredients in a food processor. "Process" them on Low speed then slowly stream olive oil through the feed tube until an even, smooth paste is formed. Measure out 1/2 a cup of the pesto and put the remaining amount in a container to use for another recipe. (Add a layer of olive oil to the top and freeze the remaining persto for a later date.)
When the chicken is done cooking, set aside to cool. While it cools, put the celery, lemon juice, jalapeño salt and pepper, cheddar and almonds in a large bowl. When the chicken is cool, add the chicken to the bowl and cover with the mayo and pesto and mix well. Spread the mixture into a glass baking dish and crush a handful of the potato chips evenly over the top of the chicken salad. Put in the oven and cook for 20 minutes.
Allow to cool a little and oput in the fridge to cool or serve warm.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post