Avocado Pesto Chicken Salad (Edit recipe)

I jokingly call this the Green salad - the lettuce, avocado, pesto…it’s glorious. My husband and I were both born and raised in California. We both love avocados. I'm always finding new ways to enjoy this nutrient dense fruit. I also love pesto and this quick recipe combines to make a creamy sauce for the chicken. Living in the tropics we eat a lot of salads, some days it is too hot to cook! I love mixing it up so a basic salad doesn't get boring. Hope you enjoy.

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1294
Fat:	138 g
Carbohydrates:	8 g
Protein:	15 g
Cholesterol:	59 g
Sodium:	2693 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 2

Ingredients

Pesto

1 whole Avocado
1.5 cups fresh Basil
1 clove Garlic, Chopped
.25 cup raw Macadamia Nuts, Rough chopped
.5 cup Extra Virgin Olive Oil
.5 whole Lemon, Juiced
1 tsp Sea Salt
.5 cup Parmesan Cheese

Salad

1 whole Boneless Skinless Chicken Breasts, Diced
1 Tbsp Extra Virgin Olive Oil
1 head Romaine Lettuce
.5 head Red Leaf Lettuce
.5 cup Red Cabbage, Shaved

Dressing

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all of the pesto ingredients, except the cheese, into a blender and blend until smooth. Add the cheese and blend for 5 seconds. Set aside.
Put the olive oil and chicken into a small pan and cook on medium heat until done. Let cool while you prepare the salad.
Put the lettuces and cabbage in a large bowl, mix well. Divide into salad bowls.
Make the dressing by putting all the ingredients in a Mason jar and shaking well. Pour over the salad.
Spoon the avocado pesto over the chicken and stir well. The chicken should be well coated with pesto.