This recipe is adapted from Food Network magazine’s June 2012 issue. It was a hit at our house. I served it on ciabatta rolls. I have also made it in non-sandwich form served over a bed of mixed greens. Delish. (this is not my picture – I forgot to snap a pic of mine before it was devoured). It makes 4 servings.
Chicken Salad with Walnut-Dill Pesto
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 small bunch of dill, (about 1 cup)
1/4 cup walnuts
1 small garlic clove
1/3 cup extra-virgin olive oil
1 (2 1/2 pound) rotisserie chicken (or 4 grilled chicken breasts)
Put the dill, walnuts, and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
By my calculation: per serving – Calories: 338, Total Fat: 19.7g, Sat. Fat: 2.4g, Carb: 3.5g, Fiber: 0.9g, Protein: 34.7g