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I seem to have this new craving for Pine Nuts in recipes and love them lightly toasted! This is a great example of “it’s almost spring” recipe – Pesto Chicken Salad
3 cups chicken, cooked (I used breasts)
1 cup fresh basil leaves, packed
1 cup fresh spinach leaves, packed
1 cup Greek yogurt, 7-ounces
1/2 cup Parmesan cheese, freshly grated
1/4 cup Pine nuts, toasted
3 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon lemon
1/4 teaspoon salt
1/2 teaspoon pepper
Chop your chicken in to small pieces and add to a large bowl
Finely chop your basil and spinach and add it to the chicken
Add all the remaining ingredients and stir well to combine.
Taste and adjust the seasonings.
Serve immediately on bread for sandwiches, with crackers for dip or over lettuce for a low-carb lunch!
To toast the Pine nuts, add them to a small pan over medium-high heat. Once the pan comes up to temperature, they will toast very quickly, so this isn’t something you want to walk away from. Once they are lightly browned and glistening, remove them from the pan to stop the cooking. Do not burn them or they’ll be bitter. And don’t skip this step. Toasting the nuts brings out the nature oils and intensifies the flavor.