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Greek Chicken Salad With Feta Pesto
The feta in the pesto makes it so creamy! It's the perfect sauce over pasta, or works great as a dressing on your favorite salad.
Ingredients
Feta Pesto
- 1/2 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 cups fresh basil
- 3/4 lemon, juiced
- 2 tbsp water
- 1/2 tbsp minced garlic (about 2 cloves)
- ~4 oz Athenos crumbled feta, (I used about 3/4 of the 6 oz container)
- 1/2 tsp sea salt
- ground pepper, to taste
Little Gem Salad
- Little gem lettuce
- Organic chicken breast, cooked to your preference
- Sun-dried tomatoes, (jarred in extra virgin olive oil)
- Kalamata olives
- Sourdough croutons
- Crumbled feta
- Avocado
Instructions
Feta Pesto
- Add ingredients to a food processor and pulse until smooth. Add more water, one tablespoon at a time, if needed.
- Serve over salad (recipe inspiration below), with pasta, or as a sauce with your favorite meal. Enjoy!
Little Gem Salad
- In a large mixing bowl, toss the little gem lettuce with the pesto until well coated. Add the remaining ingredients and toss until evenly mixed. Enjoy!
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