SERVES: 2 | PREP TIME: 5 minutes
Ingredients
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
Process
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.
