During this time of temporarily living alone, I have been experimenting a bit more in the kitchen. I get tired of the same old sandwiches for lunch and dinner, but don't want to get too elaborate, especially on the hot, muggy days. This recipe for Pesto Chicken Salad is surprisingly easy to make and is a refreshing break from the same thing. You can spread it on a tortilla or bread for a sandwich or eat it on a lettuce leaf or alone. Enjoy!
Pesto Chicken Salad
Makes two servings
• 6 oz. cooked, shredded chicken breast
• ¼ c. prepared pesto sauce
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• 6 sundried tomatoes, drained and diced
• 2 Tbsp. light mayonnaise
• 2 Tbsp. grated parmesan cheese
In a bowl, mix the chicken breast, pesto, sun-dried tomatoes, mayonnaise and Parmesan cheese. Cover and refrigerate until ready to serve.
