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 leaves
- 3/4 lemon, juiced
- 2 tbsp water
- 1/2 tbsp minced garlic (about 2 cloves)
- ~4 oz crumbled feta (I used about 3/4 of a 6 oz container)
- 1/2 tsp sea salt
- ground pepper, to taste
Sourdough Croutons
- 2 cups cubed sourdough bread
- 3 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1/2 tsp sea salt
Little Gem Salad
- 5-7 cups Little gem lettuce
- 2 Organic chicken breast
- 3 tbsp Sun-dried tomatoes (jarred in extra virgin olive oil)
- 1/4 cup Kalamata olives, chopped
- 1/4 cup Crumbled feta
- 1 Avocado, sliced
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 (like this Little Gem salad), with pasta, or as a sauce with your favorite meal. Enjoy!
Sourdough Croutons
- Preheat the oven to 350 degrees F.
- Add the cubes of bread to a baking sheet.
- In a small pan, heat 3 tbsp olive oil, 1/2 tbsp minced garlic, and 1/2 tsp sea salt on low heat for 3-4 min. Pour over the cubed bread and toss well. Bake for 15 minutes in the oven, flipping once towards the end. Set aside to cool.
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, or add everything in sections to the top of the salad for more of a pick-and-choose type of meal for guests. Enjoy!