Ingredients
Scale
- 1/3 cup high quality olive oil
- 1/2 cup shelled roasted and salted pistachios
- 2 garlic cloves
- 1 pinch salt and black pepper
- 1/2 teaspoon fresh lemon zest
- 1 heaping handful fresh arugula, plus more for salad
- mixed greens, enough for a salad
- 1/2 cup cherry tomatoes, sliced in half
- buffalo mozzarella balls (or regular mozzarella), sliced in half
Instructions
- Add the olive oil, pistachios, garlic, salt, pepper, lemon zest and arugula to a blender. Blender until smooth.
- Mix about 1/2 of the pesto with 2 cups shredded roast chicken (see the notes below).
- Arrange the mixed greens and any added arugula to a shallow bowl for serving. Arrange the tomatoes and mozzarella around the greens. Add the chicken on top. Serve with additional pesto.
Notes
If you don’t have roast or rotisserie chicken, bake 2 boneless and skinless chicken breasts in a preheated 425F oven. Salt and pepper and drizzle some olive oil on top before placing in your oven. Cook for 12 minutes. Remove and let cool before shredding and mixing with the pesto.
If desired, drizzle 1 teaspoon of olive oil and a pinch of salt over the mixed greens, if you need more of a dressing for the salad.
- Prep Time: 5
- Cook Time: 5
- Category: salad
- Method: oven
- Cuisine: salad