Name: Pesto and Bacon Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 8 cups (1900 ml) chopped cooked chicken breast; 1/2 pound (227 g) bacon, cooked, drained and chopped; 1 cups (237 ml) mayonnaise; 2/3 cups (150 ml) Basil Arugula Walnut Pesto (See below); 1/3 cups (80 ml) finely chopped poblano peppers; 1/3 cups (80 ml) finely chopped vidalia onions; 2 Tablespoon lemon juice; 1/2 teaspoon lemon grated lemon zest; 1/2 teaspoon Tabasco sauce; 1/4 teaspoon salt; 1/4 teaspoon coarse grind black pepper; 4 cups (950 ml) packed washed basil leaves; 3 cups (710 ml) packed washed baby arugula leaves; 1 cups (237 ml) toasted walnuts; 1½ cups (355 ml) grated Parmesan Cheese; 5 cloves garlic, peeled; 1 teaspoon salt; ½ teaspoon coarse ground black pepper; ¼ teaspoon Tabasco sauce; 1¾ to 2 cups (420 to 470 ml) extra virgin olive oil (depending on how thick you like your pesto)

Description

A zesty chicken salad perfect for picnics or a light lunch. Basil pesto and crispy bacon add a delightful twist.

Ingredients

Units Scale

8 cups (1900 ml) chopped cooked chicken breast
1/2 pound (227 g) bacon, cooked, drained and chopped
1 cups (237 ml) mayonnaise
2/3 cups (150 ml) Basil Arugula Walnut Pesto (See below)
1/3 cups (80 ml) finely chopped poblano peppers
1/3 cups (80 ml) finely chopped vidalia onions
2 Tablespoon lemon juice
1/2 teaspoon lemon grated lemon zest
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon coarse grind black pepper
4 cups (950 ml) packed washed basil leaves
3 cups (710 ml) packed washed baby arugula leaves
1 cups (237 ml) toasted walnuts
1 1/2 cups (355 ml) grated Parmesan Cheese
5 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon Tabasco sauce
1 3/4 to 2 cups (420 to 470 ml) extra virgin olive oil (depending on how thick you like your pesto)

Instructions

Place basil, arugula, walnuts, cheese, garlic, salt, pepper, and Tabasco in the work bowl of a food processor.
Pulse on/off until the ingredients are chopped together. With the processor running, slowly pour in the olive oil until the pesto comes together and thickens.
Remove the pesto from the work bowl and chill until needed.

For the Salad

In a large bowl, add the chicken, bacon, mayonnaise, pesto, peppers, and onions. Stir well to blend.
Add the lemon juice, lemon zest, Tabasco, salt, and pepper. Stir well to blend.
Cover the chicken salad with plastic wrap and chill for at least 30 minutes to allow the flavors to blend.
Serve over lettuce or as a sandwich.

Notes

For a richer flavor, use homemade mayonnaise instead of store-bought.
To make this recipe vegetarian, substitute the bacon with toasted sunflower seeds or crispy chickpeas.
Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: No-Cook
Cuisine: Italian-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 500
Sugar: 5
Sodium: 700
Fat: 35
Saturated Fat: 10
Unsaturated Fat: 20
Carbohydrates: 25
Fiber: 5
Protein: 35
Cholesterol: 100