2 boneless, skinless chicken breasts
Lawry's Seasoned Salt
1/4 cup mayonnaise (lite, if you like)
1/4 cup pesto (more is even better!)
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onions
salt & pepper to taste
Optional ingredients: toasted pine nuts, chopped almonds, chopped kalamata olives, chopped cucumbers, chopped tomatoes, crumbled feta, cooked chickpeas
I like to prepare several oven-roasted chicken breasts, sprinkled with Lawry's Seasoned Salt and keep them in the fridge (or freezer) to slice or chop for salads or sandwiches.
Preheat oven to 350 degrees. Place chicken breast on foil-covered baking sheet and bake until just cooked. Remove from oven, cook and place into a ziploc back or covered container until ready to use.
Slice cooled chicken breast and then chop for chicken salad. Add chopped red pepper and green onions (and any optional ingredients - which may require more mayo and pesto.) Mix mayonnaise and pesto and add to chicken mixture. Stir to blend completely and season with salt and pepper to taste. Chill in refrigerator until serving. Use for sandwiches, serve with crackers or place a scoop on a bed of salad greens.
