I hope everyone had a wonderful Fourth of July! It was hot and sticky here in the good ol’ midwest. We survived the heat by staying in the shade with watermelon, popsicles, and lots of cold water as we waited for the big show at dusk. Fireworks are always worth the wait in my opinion. On these hotter than hot summer days, I like making this pesto chicken salad and serving it cold on some fresh bakery buns or croissants. It’s a modern take on a classic recipe!
To make things even lighter, I use greek yogurt instead of mayo as a base for this salad. Add a zip of lemon and fresh greens and this pesto chicken salad is a crowd pleaser!
Feel free to make this chicken salad your own too. You can omit the pesto and add some fresh herbs instead (dill is great!) or if you don’t like almonds, use a different nut to add some crunch. Classic recipes use diced celery in place of nuts. Sometimes I mix things up and add bits of crunchy granny smith apple instead. YUM! It all depends on what I have in the pantry or what my taste buds are telling me to do.