1/3cupchopped toasted almondslightly salted or unsalted
2garlic cloves
2Tbspminced Italian parsleyfresh
2Tbspminced dill weedfresh
1Tbsppesto
1/2cupmayo
2Tbspfresh grated Parmesan
2Tbspfresh grated Romano
2Tbspfresh grated Asiago
Saltfresh cracked black pepper
Instructions
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.