With leftover Whole Foods rotisserie chicken (don't forget Chicken Tuesdays at Whole Foods! $5.99, savings of 2 bucks) I threw together a pesto chicken salad that impressed my lunch guest more than it should. I made the dressing from a Barefoot Contessa recipe for Roasted Artichoke Heart Salad, tossed it on the chicken, and that was it.
First I chopped up romaine leaves from my lettuce plants, well, from my next door neighbor's lettuce plants he put on my deck while he was away and never took back after his return. Then I tossed them in olive oil and fresh lemon juice and scattered the chicken salad about. Beautiful and delicious.
Take leftover chicken, from anywhere, really, chop it up, and throw it in a big bowl.
Then, in the bowl of a food processor fitted with the steel blade, add:
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or champagne vinegar (I use champagne. You know, to feel fancy.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Process 5 seconds. Then add and process into green puree:
- 1/2 cup chopped fresh basil leaves (from your basil plant of course)
With the processor running, slowly pour in through the feed tube until finely pureed:
- 1/2 cup olive oil
Toss the chicken with:
- 1-2 tablespoons vinegar you're using, just to moisten
- chopped roasted red peppers*, artichoke hearts*, and capers to taste
- finished dressing, poured over a bit at a time, tasting as you mix, save leftover if any*
- Use any kind of jarred, roasted red peppers (I like Trader Joe's), and any canned, jarred, or frozen artichoke hearts.
- Use leftover dressing on greens, pasta, whatever.
Check out Barefoot Contessa's original recipe. I love her, by the way.