Pesto Chicken Salad Mmb Recipes

Steps:

• Before you get started with the chicken, get a small bowl and put about 1/3 cup of prepared pesto in it. This will make it easier for you to scoop it up. It will also prevent contamination from the raw chicken in the rest of your pesto. Get a cookie sheet with sides to roast the chicken.
• Wash and pat dry your chicken. Cut out the back bone. I use a pair of kitchen scissors to do this. I also save the organs and back bone to throw in the freezer for stock later.
• Lay out the chicken skin side up on the cookie sheet. Scoop up some of the pesto and give the old bird a rub down up under the skin.
• Wash hands and drizzle the skin with a bit of olive oil and then sprinkle with salt and pepper. Bake at 350 for about an hour or until juices run clear.
• Stay tuned for a yummy chicken salad recipe to make with leftovers. I will link them after I post both recipes. https://www.justapinch.com/recipes/main-course/chicken/pesto-chicken-salad-mmb.html

Steps:

• This is a no recipe- recipe. https://www.justapinch.com/recipes/main-course/chicken/pesto-chicken-2.html
• Shred leftover pesto chicken. Depending on how much chicken there is and your preference will depend on how much of everything else you use.
• I had 1/2 a chicken left, so I used about 2T pesto, 1/2 an apple diced, a good dozen grapes cut in half, about 1/4 cup of pecans and 1 stalk of chopped celery. I mixed it with about 1/3 cup of mayonaise.
• This can be served on bread, crackers, a bed of lettuce, or eaten plain. Man oh man is it good!

Steps:

• Put the couscous in a large heatproof bowl and cover with 100ml boiling water. Stir in 1 tbsp pesto. Cover and leave for 8 mins.
• Fluff the couscous with a fork, then stir in the rest of the pesto, the yogurt and some seasoning. Toss in the chicken, basil, cucumber and tomatoes.
• Spoon the couscous mix into the lettuce leaves and eat with your fingers, or serve over the lettuce like a salad. Scatter over the pine nuts and more basil before serving.