So now I know what true shattering heartbreak feels like. That Superbowl game was beyond painful. Instead of crying in front of everyone (which is what I really wanted to do) I strapped on my yellow rubber gloves and started cleaning. But I also told Pete not to really interact with me because was just looking for any reason to snap and bite his head off. Gahhhhh!!!!! The WORST!

Chicken Zucchini Pesto Salad

All the grownups had to hold our reactions together to teach our crying children a lesson about being a good loser and being respectful of the winners and the most important thing: Letting our team know how incredibly proud we are of them and how much we love them. There is always next year…..

Chicken Zucchini Pesto Salad

And in the mean time, it’s time to get after some seriously healthy eating, because if you are anything like me you consumed your body weight in chips and guacamole and then topped if with about 10 margaritas and a bowl of chili. Nuff said?

Chicken Zucchini Pesto Salad

So introducing this awesome Chicken, Zucchini and Pesto Salad. Shredded chicken breast, raw zucchini and crunchy almonds are tossed with a zesty basil pesto and chewy julienned sun dried tomatoes. SO good!!! Also high in protein, packed with healthy greens and totally delicious. Enjoy….

 

Recipe: Chicken, Zucchini Pesto Salad

Ingredients

  • 2 tablespoons olive oil
  • ½ pound chicken breasts, skinless boneless
  • 2 tablespoons sundried tomatoes, julienned
  • ¼ cup water
  • 1 large zucchini, cut in half lengthwise and thinly slice into half moons
  • ½ cup slivered almonds
  • 2 cups fresh basil leaves 2 cloves garlic
  • 1 lemons juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. In a sauté pan over medium heat add the olive oil and the chicken breasts. Sprinkle them with kosher salt and cook for about 5 minutes. Add the sun dried tomatoes and flip the chicken. Add the water (it will help steam and cook the chicken through) and cook another 5 minutes until the water has cooked off.
  2. Transfer the chicken and tomatoes to a large bowl and let the chicken rest. Then shred it with a fork until it is in bite sized pieces.
  3. Add the zucchini and the almonds.
  4. In the bowl of a food processor, add the garlic, basil, lemon juice and olive oil and pulse to a pesto. Season to taste with kosher salt.
  5. Add the pesto and toss well. Season to taste with kosher salt and serve immediately, or refrigerate until you are ready to serve.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 2

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Categorized: Paleo, Poultry, Recipe Index, Salad
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So now I know what true shattering heartbreak feels like. That Superbowl game was beyond painful. Instead of crying in front of everyone (which is what I really wanted to do) I strapped on my yellow rubber gloves and started cleaning. But I also told Pete not to really interact with me because was just looking for any reason to snap and bite his head off. Gahhhhh!!!!! The WORST!

Chicken Zucchini Pesto Salad

All the grownups had to hold our reactions together to teach our crying children a lesson about being a good loser and being respectful of the winners and the most important thing: Letting our team know how incredibly proud we are of them and how much we love them. There is always next year…..

Chicken Zucchini Pesto Salad

And in the mean time, it’s time to get after some seriously healthy eating, because if you are anything like me you consumed your body weight in chips and guacamole and then topped if with about 10 margaritas and a bowl of chili. Nuff said?

Chicken Zucchini Pesto Salad

So introducing this awesome Chicken, Zucchini and Pesto Salad. Shredded chicken breast, raw zucchini and crunchy almonds are tossed with a zesty basil pesto and chewy julienned sun dried tomatoes. SO good!!! Also high in protein, packed with healthy greens and totally delicious. Enjoy….

 

Recipe: Chicken, Zucchini Pesto Salad

Ingredients

  • 2 tablespoons olive oil
  • ½ pound chicken breasts, skinless boneless
  • 2 tablespoons sundried tomatoes, julienned
  • ¼ cup water
  • 1 large zucchini, cut in half lengthwise and thinly slice into half moons
  • ½ cup slivered almonds
  • 2 cups fresh basil leaves 2 cloves garlic
  • 1 lemons juice
  • ¼ cup olive oil
  • kosher salt

Instructions

  1. In a sauté pan over medium heat add the olive oil and the chicken breasts. Sprinkle them with kosher salt and cook for about 5 minutes. Add the sun dried tomatoes and flip the chicken. Add the water (it will help steam and cook the chicken through) and cook another 5 minutes until the water has cooked off.
  2. Transfer the chicken and tomatoes to a large bowl and let the chicken rest. Then shred it with a fork until it is in bite sized pieces.
  3. Add the zucchini and the almonds.
  4. In the bowl of a food processor, add the garlic, basil, lemon juice and olive oil and pulse to a pesto. Season to taste with kosher salt.
  5. Add the pesto and toss well. Season to taste with kosher salt and serve immediately, or refrigerate until you are ready to serve.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)