Shredded Chicken Salad
Marinara
White Wine Sauce
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Shredded Chicken Salad •  Marinara •  White Wine Sauce •  ARCHIVE

Shredded Chicken Salad with Mint/Tarragon Pesto Mayonnaise

This is chicken salad at its best; shredded and coated with a perfect balance of mayonnaise and pesto (and not the usual kind—though any pesto will work) and accented with a dash of red grape tomatoes. Serve it in a sandwich or put a scoop of it over some fresh greens, tossed in a simple vinaigrette.

Shredded Chicken Salad with Mint/Tarragon Pesto Mayonnaise

2 boneless chicken breasts
1 cup grape tomatoes (sliced lengthwise)
½ cup mayonnaise
½ cup pesto

Mint/Tarragon Pesto
Makes about 1 cup
1 cup tarragon leaves, loosely packed
1 cup mint leaves, loosely packed
½ cup extra virgin olive oil *
½ cup pine nuts (or walnut)
2 medium cloves garlic
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper to taste

Put the herbs, oil, nuts, and garlic in the work bowl of a food processor and process until smooth. Pour the sauce into a bowl, stir in the cheese, and season. (Be careful with the salt since the Parmesan is salty). Mix with the mayonnaise.

In the meantime, bake the chicken (after seasoning it on both sides with salt and pepper) uncovered, in a 350 degree oven for about 30 minutes or until the center is opaque. Remove from the oven and let it cool in the refrigerator for about 15 minutes or until it’s cool enough to handle. In a large bowl, shred it into thin pieces about 2 inches long and toss with the pesto mayonnaise. Add the tomatoes and serve over your favorite greens or with some crusty bread.

 

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