Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Creamy Chicken Salad with Parsley Walnut Pesto & Sun-Dried Tomatoes Recipes from The Kitchn

kept byIlanaKS
recipe byThe Kitchn

Serves 4-6 (can easily be doubled or tripled)

Recipe Notes:
If you want to substitute leftover or store bought chicken, you will need 4 cups cubed chicken for the recipe above.
If using store-bought pesto, combine 1 cup pesto with mayonnaise and sun-dried tomatoes; season with salt and pepper to taste.


For the chicken:
2 1/2 - 3 pounds boneless, skinless chicken breasts (about 6 breasts)
3 large garlic cloves, smashed
1 shallot, thinly sliced
1/4 cup dry white wine, champagne vinegar, or white wine vinegar
Handful of flat-leaf parsley (leaves and stems)
Kosher salt and freshly ground black pepper

For the pesto:
2 cups packed flat-leaf parsley
2 large cloves garlic, smashed
1/2 cup chopped, toasted walnuts
1/4 cup plus 2 tablespoons good-quality olive oil
1/2 cup grated Parmesan
3 tablespoons mayonnaise
2 heaping tablespoons chopped sun-dried tomatoes
Freshly squeezed lemon juice, to taste
Kosher salt and freshly ground black pepper

To garnish:
Toasted, chopped walnuts
Sliced cherry tomatoes
Grated Parmesan



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook