Chicken Pesto Salad with Roasted Red Pepper and Peas
Speaking of creativity, thanks to my brother Rand for the new blog header, celebrating the arrival of summer. I do realize how blessed I am to have a talented designer for a brother (not to mention, Rand is a pretty great brother in lots of other ways!) It’s not quite summer for me; I have four more school days and then I’m looking forward to having time to catch up. I always have a long list of blog-related projects I can’t get to during the school year, but this weekend I finally added a button for Food Blog Search as part of my recipe index over in the left sidebar. Thanks to my friend Elise from Simply Recipes for creating the search engine, which makes it so convenient to search for recipes on food blogs.
Pesto Chicken Salad with Roasted Red Pepper and Peas
(Makes about 4 servings, recipe created by Kalyn as a new version of Leftover Chicken Pesto Salad.)
(Edit – this salad is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.)
3 cups leftover cooked chicken, diced into 3/4 inch pieces
2 cups frozen peas, thawed
1 jar (12 oz.) roasted red peppers, diced into 3/4 inch pieces
1/3 cup mayo (can use light mayo, but don’t use fat free)
3 T basil pesto (other types of pesto also might be fun)
1-2 tsp. fresh lemon juice
salt to taste (I used Vege-sal)
Remove drained peppers, rinse out the colander, then put frozen peas into colander. Rinse peas with cold water and let them thaw and drain while you cut up peppers into 3/4 inch pieces and add them to the bowl.
If peas still seem wet, blot dry with paper towel, then add to bowl. Mix together mayo, pesto, lemon juice, and salt. (You might want to put half the lemon juice, then taste to see if you want to use the larger amount.) Gently combine dressing with salad ingredients. (You may not want all the dressing, depending on how wet you prefer your salads and how much you like mayo.) Serve immediately or chill for an hour or two. This will keep in the refrigerator for a day or two, but not longer.
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South Beach Suggestions:
More Salads with Pesto:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Leftover Chicken Pesto Salad
Pesto Pasta Salad from Simply Recipes
Asparagus Pesto Pasta Salad from Fat Free Vegan Kitchen
Kiflinger Potato Salad with Parsley Pesto from Cook (almost) Anything At Least Once
Poached Salmon Salad with Creamy Pesto Dressing from Fig and Cherry
Green Bean Pesto Salad from Chez Christine
Salmon Pesto Salad from Just Braise
Pesto Pea Spinach Salad from Tasting Spoons
Rustic Pesto Potato Salad from Dani Spies
Egg Salad with Mozarella, Asparagus, Capers, and Pesto from Lucullian Delights
Want even more recipes?
I find these recipes from other blogs using Food Blog Search.