Basil Pesto Chicken Salad

Servings: 4 as an entrée | Serving size: about 1 1/2 cups

Cooking time: 75 minutes (includes minimum chilling time)

This recipe can easily be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor.

Ingredients

• 2 Tbsp. pine nuts
• 2 cloves garlic (minced)
• 1 ounce Parmigiano-Reggiano (grated)
• 2 Tbsp. water
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. white wine vinegar
• 2 Tbsp. extra virgin olive oil
• 4 cups fresh basil leaves
• 1 medium avocado
• 4 cups water
• 1/2 cup white wine
• 1 lbs. boneless, skinless chicken breasts
• 4 ribs celery (diced)
• 1 small shallot (finely minced)
• 1/4 tsp. salt
• fresh ground black pepper to taste

Place the pine nuts, garlic, parmesan, 2 tablespoons water, lemon juice, vinegar and olive oil in a blender or mini-chopper.

Purée until smooth.

Add the basil and puree until smooth.

Add the avocado and puree until smooth.

Chill.

Place the water and wine in a large skillet over medium heat.

Bring the water to a boil and then reduce the heat until the water is at a shiver.

Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness.

It is best to use a instant thermometer and remove the breasts just as they reach 160°F.

Let the chicken rest for about 3 - 5 minutes.

When they are cool cut them into 1/2 inch cubes.

Chill in the refrigerator for about 30 minutes.

Remove from the fridge and add the diced celery, shallot, basil pesto, salt and pepper.

Fold the salad together gently and chill for another 15 minutes.

Serve.