Creamy Pesto Chicken Salad

SERVES: 2 | PREP TIME: 5 minutes


⅓ cup (75 ml) 30-Second Mayo (see here)

3 tablespoons Pistachio Pesto (see here)

1½ cups (200 grams) shredded leftover Lemon Rosemary Roasted Chicken (see here)

¼ cup (30 grams) minced red onion

coarse sea salt and freshly ground black pepper, to taste

avocado slices, for serving

tomato slices, for serving


In a bowl, mix together the mayo and pistachio pesto. Add the chicken and red onion and season with salt and pepper. Mix well to evenly coat the chicken with the mayo. Serve the chicken salad with avocado and tomato slices.