I love love love chicken salad. I do not love love love how much mayo is typically used in chicken salad so I use light sour cream instead. It's a bit tangier but it works!
This is a great make ahead recipe for a dinner party, after school snack, work lunch, picnic, lake day, you name it!
You'll need
2 chicken thighs or one large chicken breast
2 tablespoons basil pesto (separated)
1/4 cup light sour cream
2 tablespoons fresh lemon juice
2 stalks of celery, split and chopped
1/4 cup diced onion (personal preference for which kind)
Salt and pepper to taste
1/2 teaspoon dried tarragon
Side inspo:
pretzel chips, grapes, arugula
Instructions:
Coat the chicken in 1 tablespoon of pesto, you can let it sit to marinate or cook right away. Cook in a skillet over medium heat for 5 minutes on each side (or until cooked through) or in the oven on 425 for 20 minutes. You can also boil the chicken, shred and then add pesto at a later step.
Let the chicken cool in the fridge for 30 minutes then chop or shred. You may find it easier to shred when it's still hot.
In a mixing bowl, add your shredded or diced chicken, celery, onion, sour cream, lemon juice, extra pesto, and spices. Mix everything using tongs or a fork, whichever you grab first.
Serve with pretzel chips or crackers or on a bed of lettuce, whatever you feel like! On top of toast is always yummy.
You can let it sit in the fridge for a couple days if you make ahead of time.