Mix things up with this amazing chicken salad. It’s full of flavor, made with pesto, Italian cheeses, herbs and toasted almonds.
When you need a delicious, cool and easy summer lunch, chicken salad is one of the best!
I love making a quick chicken salad and having it in a fridge for a sandwiches or wraps the nest day. A scoop of chicken salad is also perfect on top of leaf salads, especially ones loaded with fruit.
But the best part that I like about chicken salads is that I can knock out two meals practically at the same time. I always make chicken salad when I make brothy soup for the little man, and the other way around. Normally, I only need one chicken breast to make soup for my little guy and the rest of the package is unaccounted for. So, I cook the entire package of chicken (usually 3-4 beasts) in enough water to be saved for broth afterwards. I also add a bay leaf and dried coriander seeds to water. It makes a nice, flavorful broth for soup and adds extra flavor to chicken.
If you will be saving the broth after cooking the chicken to use in soup later, make sure to store it in the refrigerator, in an air-tight container. Also, make sure to use the broth within a couple of days. It does not have a very long shelf life.
Italian Three Cheese Chicken Salad
- 3 boneless skinless chicken breasts
- 1/3 cup chopped toasted almonds lightly salted or unsalted
- 2 garlic cloves
- 2 Tbsp minced Italian parsley fresh
- 2 Tbsp minced dill weed fresh
- 1 Tbsp pesto
- 1/2 cup mayo
- 2 Tbsp fresh grated Parmesan
- 2 Tbsp fresh grated Romano
- 2 Tbsp fresh grated Asiago
- Salt fresh cracked black pepper
- Boil chicken breast until fully cooked, with a little salt and pepper in the water. Set aside to cool until easy to handle. (*You can save the water that you cooked chicken in to use as broth in soups. Pour it into a jar with a lid and make sure to keep refrigerated. Use within a couple of days. You can also add a bay leaf while cooking chicken if you know you will be saving water for soup.)
- Once chicken is cooled, dice it and place in a large mixing bowl.
- Chop almonds and add them to the chicken.
- Mince herbs and add them to the chicken.
- Add pressed garlic, cheeses, pesto, mayo, salt and pepper. Mix well with a wooden spoon, until all thoroughly incorporated.
- Transfer into an air-tight container and refrigerate until cold and ready to serve.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
CopyCat Chick-Fil-A Chicken Salad from Cincy Shopper
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Ranch Buffalo Chicken Salad from Frugal Foodie Mama
Healthy Avocado Chicken Salad from Family Fresh Meals
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