Chicken Salad with Pesto Vinaigrette
Jennifer Crozier
ingredients
- 3 cups chopped cooked chicken
- 1 cup chopped heirloom tomatoes
- 1/2 cup chopped black olives
- 1/2 cup artichoke hearts
- 1/4 cup toasted pine nuts
- Whole grain crackers
- Pesto Vinaigrette:
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon prepared pesto
- 2 teaspoons fresh lemon juice
- 1 teaspoon whole grain dijion mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
directions
- 1
In a medium bowl, combine chicken, tomatoes, olives, artichokes, and pine nuts. Add pesto vinaigrette, tossing gently to coat. Serve immediately with crackers.
- 2
Pesto Vinaigrette:
- 3
In a small bowl, whisk together vinegar, oil, pesto, lemon juice, mustard, salt, and pepper. Cover and chill.
Source: Jennifer Crozier
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