Saturday, June 12, 2010
Chicken Salad with Pesto
Chicken salad is a great summer dish... perfect for stuffing ripe tomatoes, or serving at a picnic or barbecue. I make it in all varieties. Since I had a bunch of pesto I thought of adding it to the chicken... some feta... a little mayo and voila, a fabulous chicken salad. This one is particularly grilled when served on a nice Italian bread and grilled or served on a Pannini-like sandwich. Warmed, the Parmesan and the feta melt slightly making this a wonderful and hearty sandwich.
4 cooked chicken breasts, cut or shredded into bite-sized pieces
3 heaping Tbs of pesto
2 heaping Tbs of crumbled feta
2 (or more per taste) heaping Tbs of mayonnaise
Salt and pepper to taste
Stir all ingredients together and refrigerate until ready to use.
To create the grilled sandwich, or panini, add a little mayonnaise to one side of the bread and place a generous amount of chicken salad over it. Place the other slice of bread on top.
Lightly butter outsides of the bread and place on a hot grill, griddle or pan.
Cook a few minutes on each side, on medium high, until the bread has a nice golden color.
I love using a good dense Italian or French bread for this sandwich.